Lentil & Brown Rice Soup
Lentil & Brown Rice Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lentil & brown rice soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lentil & Brown Rice Soup is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lentil & Brown Rice Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. Each lentil type has its own unique composition of antioxidants and phytochemicals. Summary There are many different varieties of lentils, but brown, green, yellow and red, as well as Puy and.

To begin with this recipe, we have to prepare a few ingredients. You can have lentil & brown rice soup using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lentil & Brown Rice Soup:
  1. Get 1 1/2 cups dried lentils, sorted & rinsed
  2. Get 3 medium carrots
  3. Take 3 cloves garlic, minced
  4. Get 56 oz canned diced tomatoes
  5. Prepare 7 cups chicken broth
  6. Get 4 cups water
  7. Make ready 1 1/2 cups long grain brown rice
  8. Prepare 1/2 tsp dried basil
  9. Make ready 1/2 tsp dried oregano
  10. Make ready 1/2 tsp dried thyme
  11. Make ready 1 Bay leaf
  12. Take 8 tsp dried parsley
  13. Take 2 tsp salt
  14. Get 1 tsp black pepper

Lentils are legumes—cousins to beans, chickpeas, soybeans and peanuts. The name "lentil" actually comes from the Latin word for "lens," which makes sense since the dried bean looks like a little lens. Like many other beans, they've been used in cooking for centuries and are thought to have. There are many types of lentils.

Steps to make Lentil & Brown Rice Soup:
  1. Chop carrots into 1/4 inch pieces.
  2. In stockpot, combine, lentils, carrots, garlic, undrained tomatoes, chicken broth, water, rice, basil, oregano, thyme, & Bay leaf. Mix well. Bring to a boil over medium-high heat.
  3. Reduce heat. Simmer, stirring occasionally, until lentils & rice are tender, about 1 hour. Discard Bay leaf.
  4. Add parsley, salt, & pepper. Mix well. Simmer for an additional 10 minutes. Serve.

Like many other beans, they've been used in cooking for centuries and are thought to have. There are many types of lentils. However, the three most common varieties are brown, green and red. Most lentils come in dried form, although you may also find them in ready-to-eat packages. The lentil (Lens culinaris) is a member of the legume plant family and considered an edible, flattened pulse.

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