Lentil Soup – Submitted by Darcie Whitney

Lentil Soup
Darcie Whitney

6-8 cups chicken stock or broth
1 ½ cups lentils, rinsed
1 cup brown rice
2 cans (14.5 oz each) petite diced tomatoes, do not drain
2-4 carrots, peeled and diced or a 1 pound bag of baby carrots, sliced
1 onion, chopped
2-4 stalks celery, diced
1 t. oregano
1 t. basil
½ t. thyme
1 bay leaf
1 chicken bouillon cube (optional)
Salt and pepper to taste (optional)


Rinse lentils in strainer. Sauté onion, celery and carrots in a large Dutch
oven. Add chicken stock when vegetables are tender. Add lentils, rice and
spices. Bring to a boil, then simmer about 1 hour. In high altitudes you may
have to simmer another 30 minutes or more. When the lentils and rice are
tender, remove bay leaf and add salt and pepper to taste. You may garnish
with parsley, if desired.


Note: You can add any other vegetables that you enjoy to this soup; coarse-
grated zucchini is very good, added the last few minutes.