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Cuban   -   Sopa De Vegetales Con Lentejas Y Arroz   adapted from A Taste of Cuba by Linnette Creen

  • 6 Cups Chicken Stock
  • 3 Cups Water
  • 1 1/2 Cups Lentils
  • 3 Large Tomatoes -- seeded and chopped
  • 3 Medium Carrots -- chopped
  • 1 Medium Onion -- chopped
  • 1 Stalk Celery -- chopped
  • 3 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Oregano
  • 1 Medium Bay Leaf
  • 1/2 Cup Parsley -- finely chopped
  • 2 Cups Cooked Rice
  • 1/4 Cup White Wine
  • Salt And Pepper -- to taste
Directions In large pot, combine stock, water and lentils. Bring to a boil. Cover and simmer for 15 minutes. Place tomatoes in another bowl and mash thoroughly. Add them to lentils along with, carrots, onions, celery, garlic, basil, thyme, oregano, bay leaf and parsley. Bring to a boil. Reduce heat, cover simmer for 15 minutes. Remove bay leaf and add rice. Let simmer for 5 minutes. Add wine, salt and pepper to taste and serve.
Serves 10
Time to Make 0:00

Printer version   4 Votes - Yum: 3.25, Easiness: 2.5, Speed: 3.5, Overall: 3.08333 Rate this recipe

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