Rice and Lentil Soup in a Jar

Ingredients

• 1 cup uncooked long grain brown rice
• 1 cup uncooked lentils
• 3 cups vegetable broth
• 1 cup of diced carrots
• 1 cup of diced celery
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Directions

1. In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery and garlic. Saute until vegetables are softened, about 5 minutes.
2. Add broth, rice, lentils, oregano, thyme, bay leaf and season with salt and pepper. Bring to a boil then reduce heat to low and simmer for 15 minutes.
3. Remove bay leaf and ladle soup into jars.

Interesting Facts

• Lentils are a great source of protein and fiber.
• This soup is vegan, gluten-free and dairy-free.
• The soup can be made ahead of time and stored in the refrigerator for up to 5 days.