Lentil Soup

Name: Lentil Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 6 cups water; 1 cup lentils; 1/2 cup brown rice, uncooked; 1 teaspoon garlic powder; 1 teaspoon salt, sea salt preferred; 1 teaspoon green bell pepper, chopped; 2 vegetable bouillon cubes; 1/2 teaspoon thyme; 1/2 teaspoon oregano; 1 teaspoon basil; 1 tablespoon soy sauce; 1 carrot, chopped; 2 celery ribs, chopped; 1 medium onion, diced; 2 bay leaves

Submitted by James Craig

"This recipe was printed in the "Arizona Republic" newspaper from a restaurant called the Main Street Cafe."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 4

ingredients

6 cups water
1 cup lentils
¹⁄₂ cup brown rice, uncooked
1 teaspoon garlic powder
1 teaspoon salt, sea salt preferred
1 teaspoon green bell pepper, chopped
2 vegetable bouillon cubes
¹⁄₂ teaspoon thyme
¹⁄₂ teaspoon oregano
1 teaspoon basil
1 tablespoon soy sauce
1 carrot, chopped
2 celery ribs, chopped
1 medium onion, diced
2 bay leaves

directions

In a large stockpot, combine water, lentils, rice, garlic, sea salt, green bell pepper, bouillon cubes, thyme, oregano, basil and soy sauce.
Bring to a boil.
Then add carrot, celery, onion, and bay leaves.
Reduce heat and simmer.
Covered, for 45 minutes.
Until lentils and rice are tender.
Serve with fresh parsley.

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Reviews

Very nice and simple lentil soup. I sauteed the onion, and sauteed a couple of cloves of minced garlic with it to replace the garlic powder. Based on the saltiness comments, I skipped the sea salt, but used the full amount of soy sauce. That seemed about right for salt for us. The whole family enjoyed the soup.

Kitchen Kozy
This was very good! I used light soy sauce, subbed homemade chicken stock for half the water, and omitted the salt and boullion. It was a very nice soup, comfort food definitely! :)

anotherjenny
Great recipe! I added a can of diced tomatoes with chilis & chili powder to give it a little more zip. I also tossed in leftover meat (beef roast or ham) A very hearty meal!

joannem
I made this to take for dinner the night before last to my MIL's. It was delicious, although much too salty for both my MIL and myself. My saltaholic DH thought it was perfect. I reduced the sea salt to about 3/4 teaspoon because the bouillon and 1 teaspoon of salt sounded like way too much for me, figuring DH would probably add more salt to his. I will definitely make this again, but will probably leave the sea salt out entirely. Thank you for sharing your recipe James!

Cindy Lynn

Tweaks

This was very good! I used light soy sauce, subbed homemade chicken stock for half the water, and omitted the salt and boullion. It was a very nice soup, comfort food definitely! :)

anotherjenny