This is Aunt Ruths recipe for homemade Lentil Vegetable Soup.
Lentil Vegetable Soup
|1||large onion - chopped|
|1||green pepper - chopped|
|3||cloves of garlic - minced|
|8||cups of water|
|3||8 oz. cans of tomato sauce|
|1½||cups of lentils|
|1||cup of brown rice|
|1||cup of dry white wine|
|3||carrots - sliced|
|3||celery stalks - sliced|
|2||large red potatoes - diced|
|2||zucchini - sliced|
|1||teaspoon thyme - crumbled|
|1||teaspoon dried basil - crumbled|
Heat the oil - add the next 3 ingredients, saute until tender (5 minutes).
Add the remaining ingredients. Cover and simmer until the lentils and rice are tender and soup is thick (about 1¼ hours).
Season with salt and pepper.
Notes: You may leave out the celery and zucchini. Aunt Ruth's notes also mentioned adding another can of tomoto sauce when the soup is almost finished, if it is too thick.