Lentil Rice Soup

Name: Lentil Rice Soup
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 10
Cuisine: Asian
Ingredients: 1 piece Bay Leaves (1 large bay leaf); ½ cup Brown Rice (1/2 cup brown rice); 1 piece Carrot (1 carrot chopped); 1 piece Celery (1 celery stalk chopped); 1 lb Lentils (1 lb dried lentils); ½ tsp Dried Tarragon (1/2 teaspoon dried tarragon); 1 piece Yellow Onion (1 medium onion , chopped); ¼ tsp Black Peppercorns (1/4 teaspoon pepper); 0 pieces Vegetable Broth (Vegetable salt to taste); 2 cup Stock (2 cups vegetable stock or canned broth); 8 cup Water (8 cups cold water)

160 minAsian

Servings10

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
2Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
3Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
4Remove bay leaf and cloves before serving.