Lentil Soup with Ground Beef and Brown Rice

Ingredients

• 1 lb. lean ground beef
• 2 tsp. olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 T minced garlic or garlic puree
• 1 T dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. ground cumin
• 4 cups homemade beef stock
• 2 cups homemade chicken stock
• 2 cups water, plus more as needed
• 2/3 cup brown lentils
• 1/2 cup finely chopped carrots
• 1/2 cup brown rice
• Salt and fresh ground black pepper to taste
• 2 T balsamic vinegar

Directions

1. Warm 1 tsp. olive oil in a heavy frying pan. Add the ground beef and cook it until nicely browned, breaking it into small bits with a turner as it cooks. Transfer the beef to a heavy soup pot.
2. Pour another tsp. olive oil into the frying pan, then add the onions and celery. Cook for 3-5 minutes, just until the vegetables begin to soften. Stir in the garlic, dried thyme, ground cumin, and dried parsley, and cook for 1-2 minutes longer.
3. Scrape the vegetable mixture into the soup pot with the beef. Swirl the 2 cups of water around the frying pan to catch the browned bits, then pour that into the pot as well. Add the beef stock, chicken stock, lentils, and chopped carrots, and cook at a very gentle simmer for about 60 minutes, until the lentils are very tender.
4. Taste the soup and see if it needs a little more water. You want plenty of liquid, with a broth that tastes full but not overly concentrated. If the pot looks low on liquid or the flavor seems too strong, add more water now.
5. Stir in the brown rice and keep the soup at a simmer for 30-40 more minutes, until the rice is cooked but still slightly chewy. Add salt and fresh ground black pepper to taste.
6. If you’re using the balsamic vinegar, stir it in at the end. Serve hot.