Lentil and Brown Rice Soup

8 cups broth (more as needed)
2 cups lentils (picked and rinsed)
1 cup brown rice or barley
1 cup crushed canned tomatoes
3 carrots, halved and sliced
1 1/2 onions, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1/4 tsp each: dried basil, oregano;
pinch of thyme, 1 bay leaf
3 cups fresh kale/spinach or
10 oz. frozen greens

Sauté carrots, onions, celery, and garlic in ½ tbsp. olive oil until softened.
Combine broth, 3 cups water, lentils, rice, tomatoes, veggies, and herbs in a large stock pot.
Bring to a boil, then simmer (covered) for 45–55 minutes, stirring occasionally, until lentils and rice are tender.
Add greens and simmer: fresh (5-7 minutes) or frozen (10-15 min).
Adjust broth to desired consistency. Enjoy!

Recipe and photo by Jenn Borealo

 

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