Ingredients
- 6 carrots
- 2 onions
- 1 lentils
- 525 gr tomatoes (plum)
- 700 ml chicken stock
- 190 gr tomato paste
- 120 gr brown rice
- 120 ml olive oil
- 7 gr parsley
- 5 ml vinegar
- 5 gr parmesan
- 1 gr thyme
- 1 gr 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 half tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the -0ºC eb 88 Dayton Daily News
