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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Brown Rice and Lentil Soup Recipe

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This recipe for Brown Rice and Lentil Soup is from The Covington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can of tomatoes, with juice, chopped
2 cups homemade chicken stock (or one 15 oz. can)
⅓ cup lentils
¼ cup brown rice
1 medium carrot, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
¼ tsp dried basil
¼ tsp dried oregano
¼ tsp dried thyme
1 bay leaf
¼ cup minced parsley
salt and pepper to taste

Directions:
Directions:
In a two liter pressure cooker, combine the tomatoes, chicken stock, lentils, brown rice, carrot, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring the soup to boil on medium high, close the lid and let the multivalve stem rise to the first red ring. Lower the heat and cook under pressure for 20 minutes on the first red ring. Remove the pan from the heat and wait until the valve cap drops completely before opening. Stir in parsley, vinegar, salt and pepper and serve.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
40 min

 

 

 

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