I have never been a huge fan of lentil soup; I will eat it, but I never crave it. This soup however, I love and could eat all the time! I first made it on Christmas Eve and it proved to be a hit.
The only downside to this particular soup is that it takes a while to cook. You need to allow a good 4-5 hours.
6 cups vegetable broth
1 cup dried lentils, rinsed
2 medium carrots, finely diced
1 small onion, finely chopped
2 stalks celery, finely diced
3 tablespoons uncooked brown rice
3 gloves garlic, minced
1 teaspoon herbes de Provence
1-2 tablespoons extra virgin olive oil
salt & pepper to taste
1. In a pot, heat oil on medium-low and saute carrots, onion, celery, and garlic for about 10 minutes or until softened.
2. Add broth, lentils, rice, herbes de Provence and cook on medium for about 4 hours, stirring occassionally. It may need a bit more time or a bit less depending on your stove top.
3. Puree 1 & 1/2 cups of soup in a blender until smooth. Stir back into the remaining soup. Salt and pepper to taste. Makes about 6 servings.
*Adapted from The Vegetarian Bible.