Happiness on a rainy and cold Saturday is making a big pot of vegan soup. I’ve slightly adapted this recipe for Lentil Soup with Brown Rice from a similar recipe found in the The Mediterranean Vegan Kitchen, by Donna Klein. Another one of those books that lives on my book-shelf for evening browsing and reading.
this is a simple and hearty soup. Easy enough to throw together quickly and satisfying to eat. Serve with a bit slice of crusty bread.
Lentil Soup with Brown Rice
- 1 Tbps extra virgin olive oil
- 2 bunches scallions, white parts only, reserve 1/2 cup of finely sliced green tops for garnish.
- 3 small carrots
- 1 stalk of celery
- 2 cloves garlic, chopped
- 5 cups water or broth (or a bit of both)
- 1 cup lentils
- 1/4 cup brown rice
- 14 oz can, diced tomatoes
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
In large soup pot, heat oil over med heat. Add carrots, celery, garlic and scallions. Saute 5mins or until vegetables are softened, stirring often.
Add remaining ingredients, bring to a boil then reduce to a simmer. and simmer on low until lentils and rice are tender. 45-60 minutes. Remove bay leaf adjust salt and pepper as required. Serve hot.