This is Aunt Ruths recipe for homemade Lentil Vegetable Soup.
Lentil Vegetable Soup
4 Servings
Ingredients:
| 3 | tablespoons oil |
| 1 | large onion - chopped |
| 1 | green pepper - chopped |
| 3 | cloves of garlic - minced |
| 8 | cups of water |
| 3 | 8 oz. cans of tomato sauce |
| 1½ | cups of lentils |
| 1 | cup of brown rice |
| 1 | cup of dry white wine |
| 3 | carrots - sliced |
| 3 | celery stalks - sliced |
| 2 | large red potatoes - diced |
| 2 | zucchini - sliced |
| 1 | teaspoon thyme - crumbled |
| 1 | teaspoon dried basil - crumbled |
Directions:
Heat the oil - add the next 3 ingredients, saute until tender (5 minutes).
Add the remaining ingredients. Cover and simmer until the lentils and rice are tender and soup is thick (about 1¼ hours).
Season with salt and pepper.
Notes
Notes: You may leave out the celery and zucchini. Aunt Ruth's notes also mentioned adding another can of tomoto sauce when the soup is almost finished, if it is too thick.