Lentil and Brown Rice Soup

12 cups water or vegetable broth
1 cup dry brown lentils
1 cup dry short-grain brown rice
1 small onion, chopped (about a cup)
2 Tbsps. minced garlic (about 6 cloves)
1 cup finely chopped parsley, loosely packed
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. celery seeds
1/4 tsp. cinnamon
salt to taste

Bring water or broth to a boil in a large pot.  Add all ingredients except salt.  Reduce heat and simmer.  Cover loosely and cook about 45 minutes, stirring occasionally, until lentils and rice are tender.  Add salt to taste.

Makes about 8 one cup servings.

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