Lentil Soup

This recipe was printed in the "Arizona Republic" newspaper from a restaurant called the Main Street Cafe.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 6  cups water
• 1  cup lentils
• 1⁄2 cup brown rice, uncooked
• 1  teaspoon garlic powder
• 1  teaspoon salt, sea salt preferred
• 1  teaspoon green bell pepper, chopped
• 2  vegetable bouillon cubes
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon oregano
• 1  teaspoon basil
• 1  tablespoon soy sauce
• 1  carrot, chopped
• 2  celery ribs, chopped
• 1  medium onion, diced
• 2  bay leaves

Directions

1. In a large stockpot, combine water, lentils, rice, garlic, sea salt, green bell pepper, bouillon cubes, thyme, oregano, basil and soy sauce.
2. Bring to a boil.
3. Then add carrot, celery, onion, and bay leaves.
4. Reduce heat and simmer.
5. Covered, for 45 minutes.
6. Until lentils and rice are tender.
7. Serve with fresh parsley.