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Recipe by: alhassane
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See below ingredients and instructions of the recipe
5 c Chicken broth
1 1/2 c Lentils, picked over and rin
-ed
1 c Brown rice
32 oz Tomatoes, drained, reserving
-uice, and chopped
3 Carrots, in 1/4 inch pieces
1 Onion, chopped
1 Celery, chopped
3 Garlic cloves, minced
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1 Bay leaf
1/2 c Fresh parsley, minced
2 tb Cider vinegar (or to taste)
In a heavy kettle, combine the broth, 3 cups water, lentils, rice,
tomatoes and juice, carrots, onion, celery, garlic, basil, oregano,
thyme, and bay leaf. Bring mixture to a boil and simmer, covered,
stirring occasionally, for 45-55 minutes or until lentils and rice
are tender. Stir in parsley, vinegar, and salt and pepper to taste.
Discard bay leaf. The soup will be thick and will thicken more as it
stands. Thin, if desired, with chicken stock.
Makes about 14 cups.
a 1984 Gourmet Mag. favorite
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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