lentil and brown rice hearty vegan soup in white bowls on a kitchen counter

Paul Bragg’s Lentil & Brown Rice Soup

A nice bowl (or two) of a hearty soup to warm, perfect to follow that large salad at the evening meal.
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It’s still winter here in Shelby, North Carolina with nighttime temperatures around freezing and daytime temperatures around 50. A nice bowl (or two) of a hearty soup to warm the innards is still in order following that large salad at the evening meal. The following recipe was Paul Bragg’s favorite, and it is one of Rev. Malkmus’ favorites, too.

Ingredients

3 quarts distilled water
14 oz lentils
1 cup brown rice
2 tablespoons extra virgin olive oil
4 carrots (chopped)
3 celery stalks (chopped)
2 onions (diced)
4 garlic cloves (chopped)
¼ teaspoon Italian herb seasoning
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
1/8 teaspoon cayenne (to taste)
2 teaspoons Celtic Sea Salt or Himalayan Salt (to taste)

Directions

1. Wash and drain lentils and rice.
2. Place grains in large pot and add water.
3. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Add remaining ingredients and simmer until vegetables are tender. Fresh tomatoes can be added in season.
5. ENJOY!

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