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

Ingredients:

  • 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

Directions:

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.