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In
a large heavy Dutch oven coated with DuPont SilverStone® non-stick,
combine the broth, water, lentils, rice, tomatoes with juice, carrots,
onion, celery, garlic, basil, oregano, thyme, and bay leaves. Bring
the soup to a boil, reduce the heat, cover the pan, and simmer,
stirring occasionally for 35 minutes or until the rice and lentils
are tender. Remove the bay leaves. Stir in the cilantro and season
with salt and pepper. Serve hot.
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