Leftover Lentil Rice Soup Recipes

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

Steps:

• 1. Over medium low heat, warm olive oil in 2 quart pan. Add onions and allow to sweat on low heat 3-4 minutes. 2. Add finely diced carrot, celery and all of stock. Simmer gently, until vegetables are soft. 3. Add water, lentils, bite size carrots, and garlic. Bring to a slow boil, then simmer for 15 minutes or until larger carrots are soft. 4. Add rice and continue to simmer for 5 minutes more. 5. Add salt and pepper to taste. Serve.

Steps:

• Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
• Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.