Lentils, brown rice, assorted vegetables, all in a tasty broth, fit the bill the other night. Thankfully, there was enough left over for lunch the next day. I could hardly wait.
Hearty Lentil Soup
6 cups water
5 teaspoons "Better Than Bouillon" base, any flavor
1 medium onion, chopped
1/2 cup dried lentils
1/2 cup uncooked brown rice
2 5.5-ounce cans tomato juice
1 teaspoon hot sauce, such as "Tapatio"
1 tablespoon soy sauce
1 medium potato, peeled and cubed
1 medium tomato, chopped
1 medium carrot, sliced
1 celery rib, sliced
Combine first eight ingredients in a large saucepan. Bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes.
Stir in last four ingredients. Replace cover and simmer 30 minutes more, until rice and vegetables are tender. Makes about 7 1/2 cups, or 4 scant 2-cup servings.