Ingredients
- 1 cup dried lentils
- 1 onion chopped
- 1 bay leaf
- 2 whole cloves
- 1/4 cup vegetable stock
- 1 carrot chopped
- 1 celery stalk chopped
- 1/2 teaspoon dried tarragon
- Vegetable salt to taste
- 1/4 teaspoon freshly ground pepper
- 8 cups water
- 1/2 cup brown rice
Make it step by step
- Place lentils in a saucepan and cover with water; soak for a few hours or overnight. Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally. Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup. Remove bay leaf and cloves before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.