LENTIL AND BROWN RICE SOUP

Lentil and Brown Rice Soup                     serves: 8

                                                                                                                   by Chris Fitzgerald

1 cup lentils washed*

1/2 cup brown rice

4 cups water

1/2 onion, diced

2 carrots, diced

1 large celery stalk, diced

2 teaspoons kosher salt

freshly ground pepper to taste

1 large sprig fresh thyme

1 sprig fresh rosemary

2 tablespoons fresh parsley, chopped

2 tablespoons cider vinegar

Place all ingredients into a stock pot or dutch oven. (Tie the thyme and rosemary sprigs together with kitchen twine for easy retrieval after cooking). Bring to a boil then lower heat and simmer all ingredients uncovered for two hours, leave a little soupy. If all the water cooks out, only add hot water to the soup.

Add the cider vinegar just before serving.

*There are many varieties of lentils. I use a combination of regular, yellow, and French lentils. 

VARIATIONS:

Sausage such as Polska Keilbasa

Top with grated sharp cheddar cheese

Serve with any whole grain bread for a perfect protein meal, breakfast, lunch, or dinner

I found the basic recipe in a vegetarian cookbook called "Laurel's Kitchen" about 25 years ago. It's been evolving ever since.