John's Lentil Soup

by John

Lentils are a good source of vitamins and minerals and are often used as a meat subsitute. Here they're combined with brown rice and vegetables for a highly nutritious, easy-to-make soup! Multiply quantities by 1 1/2 or 2 for the co-op.

1 cup dry brown lentils, rinsed and picked over
1/2 cup long-grain brown rice
3 cups broth or stock
4 cups water
2 tsp salt
1/2 tsp oregano
1/4 tsp thyme
fresh black pepper to taste
2 cloves garlic, minced
1 small yellow onion, chopped
2 carrots, cut into small cubes
1 can (14.5 oz) whole tomatoes, coarsely chopped, pureed with spinach
1 Tbsp cider vinegar

Put the lentils in a large soup pot. Add all remaining ingredients except the tomato/spinach puree and vinegar. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 45 minutes.

Add the tomato/spinach puree plus vinegar and simmer, uncovered, over low heat for 15 minutes longer.