Lentil and Rice Soup


1 cup onion, chopped coarsely
1 cup celery, chopped
1 clove garlic, minced
2 Tbs vegetable oil
6 cups water
4 cups V-8 juice (about. 28 oz.)
3/4 cup lentils, sorted and rinsed
3/4 cup brown or white rice
6 gluten-free bouillon cubes, (chicken, vegetable, and beef bouillon work well)
1/2 tsp dried oregano, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
2 cups carrots, thinly sliced


Saute the onion and garlic in the oil.
Add the rest of the ingredients and simmer for about 40 minutes, until the rice, lentils and carrots are done.

Recipe modified from USA Dry Pea and Lentil Council, Moscow, Idaho. Lentils (low in Sulfur-carrying Amino Acids) and rice (low in Lysine) together make a complete protein. This recipe used to call for barley instead of rice. But Barley and rice come from the same protein partnerships list so rice is a great choice.