Lentil, Rice, And Tofu Soup Recipe
Summary
CourseAppetizer
Ingredients
1 cup lentils, picked over
1 cup brown rice
6 cups water, homemade vegetable or chicken broth
2 tablespoons vegetable oil
1 large onion, finely chopped
1 clove garlic, finely chopped
2 carrots, finely chopped
1 white turnip, finely chopped
1 green pepper, seeded and diced
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 pound tofu crumbled
Directions
1. Wash the lentils and put them in a large kettle or Dutch oven. Add the rice and water, bring to a boil, and cook until the rice and lentils are tender, about 50 minutes.
2. Heat the oil in a medium-sized skillet and saut6 the onion until tender but not browned. Add the garlic, carrots, turnip, and green pepper and cook for 3 minutes. Add to kettle with thyme, pepper, and salt.
3. Add the tofu, bring to a simmer, and simmer for 20 minutes. Check the consistency of the soup and add more water or broth, if you wish.
2. Heat the oil in a medium-sized skillet and saut6 the onion until tender but not browned. Add the garlic, carrots, turnip, and green pepper and cook for 3 minutes. Add to kettle with thyme, pepper, and salt.
3. Add the tofu, bring to a simmer, and simmer for 20 minutes. Check the consistency of the soup and add more water or broth, if you wish.
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