Brown Rice, Tomato and Lentil Soup
Fantastic after rugby on a Friday night, fantastic for lunch on a cold winter’s day, and even better reheated on the next day!
½ Cup Raw brown/green Lentils
1/3 Cup Brown rice
2 Tablespoons Olive oil
2 Crushed Garlic cloves
2 Tablespoons Soy sauce
2 Bay leaves
1 Small onion, chopped
2 Medium carrots, diced
1 Chopped celery stalk
Handful chopped celery leaves
1 x Tin chopped tomatoes
½ Cup tomato sauce or tomato juice
¼ cup red wine or dry sherry
1 Teaspoon chopped basil (more if it is fresh)
1 teaspoon paprika
½ Teaspoon marjoram (more if it is fresh)
½ Teaspoon Thyme
Salt and Pepper
Boil then simmer the first 6 ingredients with 6 cups of water.
Cook for 7-8 minutes.
Add the rest of the ingredients and 2 cups more of water.
Cover and simmer for 25-30 minutes more.