Brown Rice and Lentil Soup

Lentils and Brown Rice and Tomatoes make this dish an excellent fall meal.

1/2 cups chicken or veggie broth
1/2 cup white wine or additional chicken or veggie broth
1 onion, medium (we love onions and add 2)
1/2 cup uncooked brown rice
1/2 cup lentils, dried and uncooked
1 garlic clove, minced or diced
1 bay leaf for seasoning
1/4 t. dried basil
1/4 t. dried thyme
1 dash pepper
1 cup of Italian Stewed tomatoes, diced
1 dash salt
1/2 cup Swiss cheese, shredded


Using a dutch oven or heavy pan (1 1/2 quart), combine all ingredients except tomatoes, salt and cheese. Cover the dutch oven and bake at 350 F for 40 minutes.

Stir in tomatoes and salt and bake again for 20 minutes or until lentils are soft.
Throw the bay leaf in your compost or garbage. Put shredded cheese over lentil mixture. Bake uncovered for 5 minutes or until cheese is melted....garnish with flat leaf parsley
Enjoy!