Hearty Lentil Soup       New!





4 cups low sodium beef broth                     1 14 oz. can diced tomatoes and juice

3/4 cup dried green lentils (rinsed/sorted)   1 onion, diced

3/4 cup Oakview Farms brown rice OR wild rice blend (either works great!)

1 Tbs. extra virgin olive oil                         1 carrot, scraped and diced

diced and cooked ham or bacon                1 clove garlic, minced

2 bay leaves                                               1/4 tsp. each of dried basil, oregano, thyme

1/2 tsp. sea salt                                           1/2 tsp. fresh pepper

1 Tbs. balsamic vinegar

Homemade Whole Wheat Croutons (made from our whole wheat bread recipe)

In a dutch oven, add olive oil and saute onion, carrot, and garlic just until soft. Add broth, tomatoes, lentils, brown rice, meat, dried herbs, and bay leaves. Stir and bring to boil. Cover, reduce heat and let simmer 45 minutes. Stir occasionally so soup won't stick. Remove bay leaves, and add salt, pepper, and balsamic vinegar. Cook about 10 more minutes. Garnish with croutons right before serving. Yield: about 6 cups