Lentil Soup

Photo by Stephanie Knewasser

From the kitchen of Diomira Putano

Sauté:

1 Tbsp olive oil

1 onion, chopped fine

1 potato, diced

1 stalk celery & some leaves, chopped fine

3/4 c lentils, rinsed

1 1/2 tsp salt, or to taste

black pepper, to taste

1 c cooked brown rice**

Sauté for a few minutes.

Add:

2 1/2 quarts water

2 carrots, cut each in half

Bring to a boil.

Cook on low for 1 to 1 1/2 hours.

When carrots are cooked, remove, mash & return to soup.

**White rice is added at the end.

Brown rice needs to be rinsed a few times with fresh water.