"Pods for the Pulpit" Lentil Soup
Originally from Gourmet magazine, this recipe is traditionally served to craftspeople and workers at the Unitarian
Universalist Congregation of the Upper Valley's annual "Pods for the Pulpit" crafts fair each November.
- 8 cups water (or 5 cups broth and 3 cups water)
- 1 1/2 cups lentils
- 1 cup long-grain brown rice
- 1 28-oz can chopped tomatoes (with juice)
- 3 carrots, cut into 1/4-inch pieces
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup minced fresh parsley
- 2 tablespoons cider vinegar
- salt and black pepper to taste
In large soup pot combine water/broth, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf.
Bring the soup to a boil, reduce the heat, cover and simmer, stirring occasionally, for 45-55 minutes or until the lentils
and rice are both tender. Remove and discard the bay leaf.
Stir in the parsley, vinegar, salt, and pepper. If necessary, thin the soup with additional hot broth or water.
Makes 8-10 servings.
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