Lentil And Brown Rice Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 Tablespoons unrefined, cold-pressed extra-virgin olive oil or coconut oil

3 large carrots, peeled and diced

3 celery stalks, diced

1 large onion, diced

3 cloves garlic, minced

1 pound fresh tomatoes, peeled, seeded and chopped or 1 14.5-ounce can, drained ( I used 1/2 box Pomi)

8 cups chicken stock, vegetable stock, turkey stock, or water

2 cups French lentils, picked over and rinsed

2 sprigs fresh thyme

Sea salt and freshly ground black pepper

2 big handfuls spinach, kale or chard (ribs removed), coarsely chopped in large pieces

½ cup brown rice, cooked according to package directions or add with lentils and increase liquid by an additional 1 cup

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