1 tablespoon olive oil

1 small onion, finely chopped (about one cup)

2 cloves garlic, crushed

1 cup brown lentils (picked over and rinsed)*

1/4 cup brown or Basmati rice

6 cups water

2-3 carrots, peeled and sliced (or 1 cup baby carrots, sliced)

1 celery stick, finely sliced

1/3 cup tomato paste

3/4 teaspoon salt

1/4 teaspoon thyme

Freshly ground black pepper to taste

1. Heat olive oil in a pot over medium-high heat. Add onion and sauté until golden brown. Add garlic and stir a minute.

2. Add the lentils, rice, water, and bring to a boil. Partially cover and simmer for 20 minutes.

3.  Add sliced carrots, celery, tomato paste, salt, and thyme. Cover and simmer an additional 10-15 minutes or until lentils are tender.

4.  Add black pepper to taste.

*Any dried beans may contain small stones!

This was my “chicken noodle soup” growing up. It would always taste better the second day. I don’t remember my grandmother ever opening a can of soup. She would prepare so many different soups, mostly with beans and fresh vegetables, but this was my favorite. “Back then” few people had even tasted lentil soup. It is still one of my favorite comfort foods! I used to love it with Ritz crackers (and they weren’t whole wheat!!). 🙂