Lentil And Brown Rice Soup

Name: Lentil And Brown Rice Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh tomatoes, peeled, seeded and chopped or 1 14.5-oz can, drained ( I used 1/2 box Pomi); 3 larges carrots, peeled and diced; 3 celery stalks, diced; 2 handfuls spinach, kale or chard (ribs removed), coarsely chopped in large pieces; 2 liters chicken stock, vegetable stock, turkey stock, or water; 3 Tbsps unrefined, cold-pressed extra-virgin olive oil or coconut oil; 118 milliliters brown rice, cooked according to package directions or add with lentils and increase liquid by an additional 1 cup; 2 sprigs fresh thyme; 3 cloves garlic, minced; 473 milliliters French lentils, picked over and rinsed; 1 large onion, diced; 8 servings Sea salt and freshly ground black pepper

Lentil And Brown Rice Soup is a gluten free, dairy free, and vegetarian main course. One serving contains 352 calories, 20g of protein, and 9g of fat. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up canned tomatoes, onion, celery stalks, and a few other things to make it today. To use up the chard you could follow this main course with the Apple Orchard Dessert as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.