Monday, September 28, 2009

Lentil & Brown Rice Soup

Am I allowed to say that I served it with Bisquick biscuits?

With all this delicious chicken stock on hand, I thought it only made sense to make a soup out of it. So, I went through all my recipes and picked one of my mom's that she labeled "EASY AND DELICIOUS AND GOOD FOR YOU".  I figured, this couldn't be bad. The only catch was selling it to Brandon, who tends to be wary of exotic sounding legumes and grains, and who also favors the carnivorous side of dining. But, I thought, tough for him, he'll have to try something new.  Plus, the soup only uses pantry staples, so I didn't have to buy a single thing to make it. Thus, the recipe:

Lentil & Brown Rice Soup

3 1/2 cups chicken stock 
3/4 cup picked over, rinsed lentils
1/2 cup brown rice
1 16 oz can chopped tomatoes with juice
1 1/2 carrots, diced
1/2 chopped onion
1/2 stalk chopped celery
1 1/2 cloves chopped garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1 small bay leaf
1/4 cup minced parsley
1 tablespoon cider vinegar

In a heavy pot, combine broth, 1.5 cups water, and all remaining ingredients except parsley and vinegar.  Bring to a boil.  Simmer, covered stirring occasionally, 45-55 minutes, or until lentils and rice are tender.  Stir in parsley, vinegar, and salt and pepper to taste.  Thin, if desired, with additional hot chicken broth or water.
Mmm, soup 

And that's it.  Easy, easy, easy. Brandon loved it, and kept saying how meaty tasting it was.  I told him the only meat was chicken stock, and that *gasp* it was actually healthy. Thanks, Mom :)


Margaret said...

I made soup today too! Giada's spicy tomato soup found on the Food Network website. Used Mom's frozen stock and everything else was under $10 and its filling, vegetarian (except the stock), healthy, and delicious. Your's looks pretty damn good too though.