Lentil Soup with Brown Rice

Makes 6 servings

3 Tbsp. EVOO
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minced (1 Tbsp minced garlic)
8 cups chicken broth/stock
1/2 cup long grain brown rice
2 cups chopped tomato
3/4 cup dry brown lentils, rinsed and drained
1 Tbsp chopped fresh thyme
1 Tbsp fresh lemon juice
1/4 tsp ground black pepper
2 Tbsp finely shredded Asiago cheese
fresh thyme sprigs and/or oregano leaves

1. In a 4-quart dutch oven heat EVOO over medium heat. Add onion, celery, and garlic; cook for abour 5 minutes until tender.
2. Stir in broth and uncooked brown rice. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes.
3. Stir in tomato and lentils. Return to boiling, reduce heat. Cover and simmer about 30 more minutes, or until rice and lentils are tender.
4. Stire in thyme, oregano, lemon juice, and pepper.
5. Top individual servings with Asiago cheese and if desired thyme springs and/or oregano leaves.

Calories 257
from "The Sonoma Diet Cookbook"