Ingredients
- 6 carrots
- 2 onions
- 1 lentils
- 28 oz tomatoes (plum)
- 3 c chicken stock
- 6 oz tomato paste
- 1 c brown rice
- 1/2 c olive oil
- 1/4 c parsley
- 1 t vinegar
- 1 tb parmesan
- 1/2 ts thyme
- 1/2 ts marjoram
Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut� another minute. Add the remaining ingredients and cook in covered pot 45 minutes. To serve, place 1/2 tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the 24 Feb 88 Dayton Daily News
