Lentil and Brown Rice Soup
The weather has been a little strange lately. We had a few gorgeously crisp fall days followed by some summer-like weather. Today is rainy and humid. That said, we are technically in soup season and there’s nothing like a pot of soup simmering on the stove to warm the house and beckon your family. Soup is so practical too–make one large pot at the beginning of the week and reheat it for several lunches and dinners during the days that follow. Better yet, freeze the leftovers. This recipe is chock full of nutrients and fiber. It is also hearty, filling, and delicious.
–Transform this recipe to vegetarian by using vegetable stock in place of the chicken broth and beef stock.
–Serve with a warm crusty baguette for a wonderfully satisfying weeknight meal.
–For easy entertaining, make a pot and invite some friends over to watch a football game (go Patriots!)
–Perfect for a Halloween dinner because it won’t require your attention while you answer your door to trick-or-treaters!
Lentil and Brown Rice Soup:
- 6 cups chicken broth
- 4 cups beef stock
- 1 1/2 cups dry lentils (picked over and rinsed)
- 1 1/2 cups long-grain brown rice
- 1 28-ounce can crushed tomatoes
- 3 14-0unce cans diced tomatoes with garlic and olive oil
- 1 large onion, diced
- 1 large stock of celery, chopped
- 3 large cloves garlic, minced
- 3 large carrots, chopped
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 tablespoons cider vinegar
- 2 handfuls of fresh spinach
- 1 teaspoon salt
- 1 teaspoon black pepper
In a large pot (I used Le Creuset) combine broth, stock, lentils, rice, tomatoes, onion, celery, garlic, carrots, oregano, thyme, bay leaf, and vinegar. Bring to a boil then reduce heat and cover pan. Simmer, stirring occasionally, for 45-55 minutes or until the lentils and rice are tender. Stir in spinach, salt, and pepper. Don’t forget to remove and discard the bay leaf.