Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Chicken broth 1 Celery, chopped
1 1/2 c Lentils, picked over and rin 3 Garlic cloves, minced
-ed 1/2 ts Basil
1 c Brown rice 1/2 ts Oregano
32 oz Tomatoes, drained, reserving 1/4 ts Thyme
-uice, and chopped 1 Bay leaf
3 Carrots, in 1/4 inch pieces 1/2 c Fresh parsley, minced
1 Onion, chopped 2 tb Cider vinegar (or to taste)

In a heavy kettle, combine the broth, 3 cups water, lentils, rice,
tomatoes and juice, carrots, onion, celery, garlic, basil, oregano,
thyme, and bay leaf. Bring mixture to a boil and simmer, covered,
stirring occasionally, for 45-55 minutes or until lentils and rice
are tender. Stir in parsley, vinegar, and salt and pepper to taste.
Discard bay leaf. The soup will be thick and will thicken more as it
stands. Thin, if desired, with chicken stock.

Makes about 14 cups.

a 1984 Gourmet Mag. favorite

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