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Chrissy's Lentil Soup
Prep: 15 minutes Cook: 40-45 minutes
Ingredients
1 |
16 oz. package of lentils, rinsed and sorted |
2 c. |
chopped carrots |
1 c. |
chopped onions |
1 c. |
chopped celery |
to taste |
chopped garlic or garlic powder |
to taste |
black pepper |
1 |
Large box Swanson's Chicken Broth |
1/2 c. to 1 c. |
brown rice |
to taste |
parmesan cheese |
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Saute the carrots in enough olive or canola oil to just cover the bottom of the stockpot. After they have softened, usually in a few minutes, add the onions, celery and garlic. Also add black pepper.
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Once the onions are transparent, add the lentils, brown rice, and enough broth to cover these ingredients. Lower heat and allow this mixture to simmer, stirring every five minutes or so.
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As the mixture thickens, add more broth. If you want a thinner soup, continue to add broth or water.
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After about 40 to 45 minutes, check lentils and rice by tasting. They should be chewy but not hard.
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Turn off the heat and sprinkle the soup liberally with parmesan or romano cheese.
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Add additional cheese when serving, if desired.
Cook’s Note: This recipe can be modified to suit personal taste. Quinoa or whole wheat pasta could be substituted for rice, but should be cooked separately and added after lentils have cooked because they both will cook faster than the lentils. This recipe makes a very large pot, so it can be halved, or you may freeze half.
Enjoy!