Thursday started out with a high of 60 degrees; by 4pm, it was snowing! We now have about an inch of snow on the ground, and chilly, chilly, weather. Winter has arrived.
There’s nothing better than a yummy, warm soup on cold winter days.
Anne learned to cook from her parents and now passes that knowledge & skills onto her two adorable sons. Preparing to be missionaries in Africa, where she gets to put her French Canadian nature to good use, learning French with her family over the next year before moving to Africa.
Anne, your soup is fantastic – reminds me of my mom’s homemade turkey soup! Both Frog Prince and I had seconds; and I’m really excited for leftovers in my lunch today.
Rice & Lentils Soup – Adapted from Anne
- 6 C chicken broth
- 2 C water
- 2/3 C brown rice
- 2/3 C lentils (green and/or red), soaked
- 1 T minced onion
- 1 T parsley
- 1/2 tsp. pepper
- 1 tsp. poultry seasoning
- 1/4 C celery, chopped
- 1 C sliced carrots (if you like carrots, add more)
- 1 C diced, cooked chicken or turkey
Soak lentils for at least 15 minutes (but up to 24 hours) – find out why, here.
Then, add soaked lentils to 6 C chicken broth, 2 C water, 2/3 C brown rice, 1 T minced onion, 1/4 C celery, 1 C cooked chicken or turkey (we used leftover turkey), 1 C sliced carrots, and spices (1 T parsley, 1/2 tsp. pepper, 1 tsp. poultry seasoning).
Bring the contents to a boil and then cover.
Reduce heat to medium/low and allow the soup to slow boil for 40-45 minutes until the rice and lentils are tender.
This soup can’t get any easier – and it’s quite delicious and hearty. Thanks, Anne.