Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock)

Ingredients

STOCK

• 2 tablespoons vegetable oil
• 4 large carrots
• 3 celery ribs
• 2 large onions
• 3 garlic cloves
• 1 cup mushroom
• 1 cup fennel
• 12 ounces white wine
• 2 quarts water
• 2 bay leaves
• 2 sprigs thyme

SOUP

• 2 tablespoons olive oil
• 4 large carrots
• 3 celery ribs
• 2 large onions
• 1 cup brown rice
• 1 cup brown lentils
• 1 cup frozen corn
• 1 cup frozen peas
• 2 tablespoons sherry wine vinegar
• salt & pepper

Directions

1. 1

   Chop all the stock vegetables - fairly small to allow the flavours to be released.

2. 2

   Brown in oil first to strengthen the flavours.

3. 3

   Add the wine, water, bay leaves and thyme.

4. 4

   Bring to the boil and then simmer for 1 hour.

5. 5

   Meanwhile, for the soup base, dice the soup vegetables and saute in olive oil until golden-brown.

6. 6

   Strain the vegetable stock (discarding the stock vegies) into the soup base and add the brown rice and lentils.

7. 7

   Simmer for 20 minutes.

8. 8

   Add the corn and peas and simmer for 10 minutes.

9. 9

   Before serving stir in the sherry vinegar and season to taste.