Ingredients
1
1/2 cups lentils, picked over and rinsed
a 32- to 35-ounce can tomatoes, drained, reserving the juice, and chopped
3
carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1
stalk of celery, chopped
1/2
tsp crumbled dried basil
1/2
tsp crumbled dried orégano
1/4
tsp crumbled dried thyme
1/2
cup minced fresh parsley leaves
2
tbsp cider vinegar, or to taste
Directions
1.
In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.
Las-Vegas Restaurants
