Lentil and brown rice soup
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Loading... Ingredients
- 30 ml (2 tbsp) butter
- 1 medium carrot, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 2 bay leaves
- 125 ml (½ cup) Spekko Saman Brown Rice
- ¾ cup dry lentils, soaked, rinsed and drained
- 1 x packet brown onion soup
- 1,125 L (4 ½ cups) water
- 1 x 410 g can chopped tomatoes
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ½ tsp dried basil
- 15 ml (1 tbsp) fresh parsley, finely chopped
- 15 ml (1 tbsp) apple cider vinegar
- salt and pepper to taste
- freshly grated Parmesan cheese to serve
Method
- In large saucepan heat butter and melt over a moderate heat.
- Add the chopped carrot, celery, bay leaves and rice and sauté for 3 minutes.
- Combine into this mixture the lentils, onion soup, water, tomatoes with their juice, oregano, thyme and basil.
- Bring mixture to a boil then simmer covered stirring occasionally for approximately 40 to 45 minutes or until lentils and rice is tender.
- Stir in chopped parsley and vinegar.
- Season with salt and pepper to taste.
- Serve topped with grated Parmesan cheese.
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