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LENTIL TOMATO SOUP 2

The Sonoma Diet by Connie Guttersen

Prep: 20 Minutes
Cook: 45 Minutes
Makes: 5 Or 6 Servings

Ingredients
• 7 cups water
• 1 14 1/2-ounce can diced tomatoes, undrained
• 2 medium  carrots, chopped (1 cup)
• 1 cup dry brown or French lentils, rinsed
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon instant chicken bouillon granules
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 bay leaf
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 3/4  cup regular brown rice
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cider vinegar
• 1/4 teaspoon freshly ground black pepper
• Green onions (optional)


Directions
1. In a Dutch oven combine the water, undrained tomatoes, carrots, lentils, chopped onion, celery, bouillon granules, garlic, bay leaf, basil, oregano, and thyme. Bring to boiling; reduce heat. Cover and simmer for 45 minutes.

2. Meanwhile, cook the brown rice according to the directions on the package.

3. Discard bay leaf. Stir parsley, kosher salt, vinegar, and pepper into lentil mixture. Stir in cooked rice. If desired, garnish with green onions.

Tip: You can double the recipe. Seal, label, and freeze any remaining soup in a freezer container. To serve, let the soup thaw in the refrigerator overnight so you won't break up the lentils during heating. Reheat in a saucepan.


Nutrition Facts per  serving: 283 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 988 mg sodium, 53 g carbo., 15 g fiber, 14 g pro.