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Our Lentil Soup

Source of Recipe


Kelly Avery






List of Ingredients



• 3 qts. chicken broth
  
• 1 lb. lentils, washed and drained
  
• 1/2 C. brown rice
  
• 4 T. vegetable oil
  
• 1 1/3 C. yellow onions, chopped medium
  
• 2 stalks celery, chopped
  
• 1 C. carrots, chopped
  
• 2 C. potatoes, peeled and cubed small
  
• 3 cloves garlic, chopped
  
• 1 qt. hot water
  
• 16oz. can whole tomatoes, crushed
  
• 1/4 t. paprika
  
• 1/4 t. dried parsley
  
• 1/4 t. dried basil
  
• salt & pepper to taste
  






Instructions



1. In a large stockpot place the chicken broth, lentils and rice. Simmer the ingredients on low heat for 1 1/2 hours.
   
   
2. In another large stockpot place the oil and heat it on medium until it is hot. Add the onions, celery, carrots, potatoes and garlic. Saute' them 5 minutes, or until onions are tender.
   
   
3. Add the hot water and stir it in. Reduce the heat to low and simmer the vegetables for 15 minutes.
   
   
4. Add the lentil and rice mixture, tomatoes, paprika, parsley, basil, salt and pepper.
   
   
5. Simmer the soup for 10 minutes, or until everything is hot.
   
   
6. Serves 8.