hicken is tender.
Place brown rice in another sauce pan and
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
Stir balsamic vinegar into the soup just before serving.
In a large heavy saucepan, combine all, except parsley, vinegar, salt and pepper.
Bring to a boil.
Reduce heat.
Cover pan and simmer, stirring occasionally for 45 to 55 minutes or until lentil and rice are tender.
Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Heat lentils, rice, water, cumin, salt, pepper and dry soup mix to boiling in 4-quart Dutch oven.
Reduce heat.
Cover and simmer until lentils are tender, about 40 minutes.
Stir in spinach, parsley and lemon juice.
Cook until spinach is wilted. Serve with lemon slices if desired.
Serve the first 6 ingredients in a soup pot and cover with 6 cups of water.
Bring to a boil and simmer, covered, over moderate heat for 10 minutes.
Add all of the remaining ingredients, except salt and pepper.
Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice and lentils are done to your liking. Add salt and pepper to taste.
nd pepper.
brown in a dutch oven or soup pot remove
1/2 cups raw brown rice to bottom of a 9x13
ups water, the lentils, the rice, the tomatoes, the reserved juice
if you have some leftover rice from another meal, you could
In a large, heavy saucepan, place the lentils, rice, oil, garlic, onion, carrot, celery, tomato, stock, wine, soy sauce, bay leaf, basil, paprika and thyme.
Salt and pepper to taste.
Place over high heat and bring the mixture to a boil.
Reduce the heat and simmer the soup, covered, for about 45 minutes, or until the rice and lentils are cooked, but not mushy.
Correct the seasonings and serve hot.
Serves 4 to 6.
roth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots
In heavy Dutch oven or stock pot, combine all but salt, pepper and vinegar.
Bring to a boil and simmer, covered, stirring occasionally, 45 minutes to an hour (until lentils and rice are tender).
Discard bay leaf.
Stir in salt and pepper and vinegar to taste.
This is a thick soup that will thicken further upon standing.
It may be thinned, if desired, with additional hot water or vegetable juice.
Serve with a green salad and crusty French bread for a tasty, filling meal.
Keeps well in freezer.
Add lentils to a large soup pot.
Add in the next 11 ingredients; stir.
Bring to a boil; lower heat to medium-low and simmer, covered for 45 minutes.
Add in tomatoes, vinegar, and simmer over low heat, uncovered, for about 15 minutes.
Ladle into individual bowls and sprinkle with parmesan cheese.
Blend whole peeled tomatoes.
Combine onion mix, water, lentils, rice, tomatoes, chopped carrot, chopped celery, basil, oregano and thyme.
Bring to a boil.
Simmer for 45 minutes.
Stir in remaining ingredients.
In large kettle, combine the broth, lentils, rice, tomatoes, reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf; bring to boil and simmer the mixture, covered, stirring occasionally for 45 to 50 minutes or until rice and lentils are tender.
Discard bay leaf and season with vinegar, salt and pepper to taste.
Good with cut up smoked sausage added last 10 minutes.
Makes about 1 pound.
Serves 6 to 8.
br>Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and
Heat the oil in a soup pot over low heat.
Saute the onions and garlic in the oil for 5 minutes.
Stir in the carrot and sausage.
Continue to cook till the onions are soft and golden.
add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
Serve garnished with croutons.
In large pot, combine all ingredients. Bring to boil, reduce heat and cover the pan.
Simmer 45 to 55 minutes until lentils and rice are tender.
Discard bay leaf.
Serves 8 to 10.
f necessary.
Stir in brown rice, reduce heat to medium low