Brown Rice and Lentil Soup With Pomegranate Juice

• 34 cup lentils
• 2 tablespoons butter
• 1 medium onion
• 2 garlic cloves
• 8 cups chicken broth
• 1 cup long grain brown rice
• 1 teaspoon turmeric
• salt and pepper
• 12 cup fresh basil
• 12 cup green onion
• 1 cup pomegranate juice

1. Rinse lentils several times.
2. Set aside to drain.
3. Melt butter in a skillet over medium-low heat.
4. Add chopped onion and toss to coat, then saute until soft.
5. Add garlic and saute two more minutes.
6. Add broth, lentils, rice, turmeric, salt and pepper.
7. Cover and simmer on low for an hour or more, until the lentils and rice are tender.
8. Add finely chopped basil, chopped green onions and pomegranate juice.
9. Simmer 15 more minutes.
10. NOTE: margarine can substitute for butter and broth can be changed to vegetarian soup powder mixed with water for vegetarians.

lentils, butter, onion, garlic, chicken broth, long grain brown rice, turmeric, salt, fresh basil, green onion, pomegranate juice

Taken from www.food.com/recipe/brown-rice-and-lentil-soup-with-pomegranate-juice-477570 (may not work)