Ingredients: 1 large bay leaf,1/2 cup brown rice,1 carrot chopped,1 celery stalk chopped,1 lb dried lentils,1/2 teaspoon dried tarragon,1 medium onion , chopped,1/4 teaspoon pepper,Vegetable salt to taste,2 cups vegetable stock or canned broth,8 cups cold water
- Place lentils in a saucepan and cover with water; soak for a few hours or overnight.
- Drain and add all ingredients except rice. Cook over low heat, covered, about 1 hour, or till lentils are soft. After 1 hour, add brown rice. Cook longer, stirring occasionally.
- Remove from heat. With a wooden spoon, crush some of the cooked lentils to thicken soup.
- Remove bay leaf and cloves before serving.