Lentil & Brown Rice Soup
Lentil & Brown Rice Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lentil & brown rice soup. One of my favorites food recipes. This time, I will 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 meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Lentil & Brown Rice Soup is something which I’ve loved my entire life.

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 particular recipe, we must first prepare a few components. You can cook 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. Prepare 1 1/2 cups dried lentils, sorted & rinsed
  2. Make ready 3 medium carrots
  3. Get 3 cloves garlic, minced
  4. Prepare 56 oz canned diced tomatoes
  5. Take 7 cups chicken broth
  6. Get 4 cups water
  7. Get 1 1/2 cups long grain brown rice
  8. Make ready 1/2 tsp dried basil
  9. Take 1/2 tsp dried oregano
  10. Take 1/2 tsp dried thyme
  11. Make ready 1 Bay leaf
  12. Prepare 8 tsp dried parsley
  13. Make ready 2 tsp salt
  14. Take 1 tsp black pepper

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. Lentils are legumes—cousins to beans, chickpeas, soybeans and peanuts.

Instructions 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.

Most lentils come in dried form, although you may also find them in ready-to-eat packages. 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. The lentil (Lens culinaris) is a member of the legume plant family and considered an edible, flattened pulse.

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