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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!

Brown Rice, Tomato and Lentil Soup

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.

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