Lentil Soup with Brown Rice

This recipe is out of the Sonoma Diet Cookbook. Pg 41

3 tbsp extra-virgin olive oil
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minces (1 tbsp)
8 cups reduced-sodium chicken broth
½ cup long grain brown rice
2 cups chopped tomato
¾ cup dry brown lentils, rinsed & drained
1 tbsp chopped fresh Thyme
1 tbsp chopped fresh oregano
1 tbsp lemon juice
¼ tsp freshly ground black pepper
2 tbsp finely shredded Asiago Cheese

1. In a 4 qt dutch oven heat olive oil over medium heat. Add onion, celery, and garlic; cook about 5 minutes or until tender, stirring occasionally. Stir in broth and uncooked brown rice. Bring to a boiling; reduce heat. Simmer uncovered, for 10 minutes. Stir in tomato and lentils. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until rice and lentils are tender
2. Stir in thyme, oregano, lemon juice, and pepper. Top individual servings with asiago cheese and, if desired thyme sprigs and/or oregano leaves.

1 cup serving has 257 calories