Serves: 12
1 Tablespoon of butter
2 cloves garlic - minced
1 onion - chopped
2 stalks celery
3 carrots - chopped
4 red potatoes - medium, cut in ˝ cubes
1 cup of lentils
7 cups water
8 ounces tomato juice
1 teaspoon of salt
1 teaspoon of thyme
1 Tablespoon soy sauce
1/3 cup of brown rice - uncooked
4 ounces frozen corn
In a large pot, sauté garlic, onion, and celery in butter until tender. Stir in carrot and potatoes. Add lentils. Add water, tomato juice, salt, thyme, soy sauce, and brown rice. Bring to a boil, reduce heat, cover and simmer until vegetables are tender (about 30 - 45 minutes). Add frozen corn and let simmer another 5 - 10 minutes.