Wednesday, January 25, 2012

Brown Rice and Lentil Soup



In the winter on a cold day I love to eat a hearty soup.   How about you?   This is one of my favorite winter soup recipes.  

If you are making with out of your food storage ingredients so if you don't have brown rice (brown rice goes rancid which means it is a not a candidate for long term storage) you can easily substitute pearled barley or other hearty grain. 

Brown Rice and Lentil Soup
2 tablespoons freeze dried onion (or 1 medium onion chopped)
2 tablespoons dehydrated carrots (or 1 cup chopped carrots)
2 Tablespoons freeze dried celery (or 1 celery stalk chopped)
2 tablespoons dehydrated peppers (or ½ red peppers chopped up)
2 20 once can tomatoes NOT STEWED
2 cups chicken broth
1 cup water
2 bay leaves
2 cloves minced garlic
Pepper to taste
½ to ¾ cup lentils rinsed
1/3 to 2/3 cup uncooked brown rice (soak rice ½ hour before you cook)

In large pot cook all vegetables until soft.  Add tomatoes cook for 10 minutes
In blender process until pureed. Stir in broth and remaining ingredients except lentils and rice
Bring to a boil.  Add lentils and rice. Cover and simmer 45 minutes until lentils add rice are tender. 

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