Lentil and Brown Rice Soup (makes a big pot of soup)
1 1/2 cups green lentils, preferably soaked overnight and drained
2 tablespoons olive oil
1 onion, chopped
3 large carrots, chopped
3 stalks of celery, chopped
5 cloves of garlic, minced
3/4 cup short grain brown rice
6 cups vegetable broth or water
24 ounces crushed tomatoes
2 tablespoons unrefined sugar
3 bay leaves
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1 tablespoon dried basil
4 sprigs of fresh thyme, leaves removed or 2 teaspoons dried thyme
1 to 2 tablespoons balsamic vinegar
fresh parsley, basil, or oregano for garnish (optional)
chopped greens, such as kale, chard or spinach (optional)
1. In a large soup pot over medium low heat, saute the chopped onion in olive oil with a pinch of salt for about 4 minutes, or until the onion begins to soften. Add the chopped carrots, celery, and garlic and cook for a minute or two.
2. Add the rice and lentils to the pot, along with the broth (or water), tomatoes, sugar, bay leaves, and herbs. Bring to a boil, then reduce the heat to a simmer and cover the pot. Let cook about 30-40 minutes, or until the brown rice and lentils are cooked. Add more broth or water if soup becomes too thick.
3. Season with sea salt and black pepper, and stir in the balsamic vinegar. If you'd like to add some chopped greens, add them to the pot and let them wilt for just a minute or so. Serve with freshly chopped herbs sprinkled on top.
For more fabulous food and photos from Nourish The Roots,