Lentil Rice Soup

Lentil Rice Soup

Serves 8

• 2 tablespoons olive oil
• 4 carrots, peeled and chopped
• 3 stalks celery, de-stringed and chopped
• 1 onion, coarsely chopped
• 5 cloves garlic, minced
• 8 cups vegetable broth (or water + bouillon)
• 1 (28 ounce) can crushed tomatoes including liquid
• 3/4 cup brown rice and/or wild rice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 cup lentils, rinsed
• 1 bunch kale, de-stemmed and chopped, 1 bunch spinach, chopped, or 1 (16 ounce) bag baby spinach
• French or Italian bread, for serving

In a large heavy saucepan or Dutch oven combine broth, tomatoes, rice, salt, pepper, and thyme. Bring to a boil, then add lentils. Cover and simmer until rice is tender, 45 to 55 minutes. Meanwhile, in a large skillet heat oil on medium and sauté carrots until softening, 10 minutes. Add celery and onion and sauté until onion is translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add sauté to simmering saucepan. Adding greens: add kale or regular spinach in the last 10 minutes of cooking time; add baby spinach when soup is done, and stir to wilt. Serve soup with bread.