Lentil, Rice, and Veggie Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy. Ingredients:
1 medium white onion, chopped |
1 -2 teaspoon garlic, minced |
4 carrots, chopped |
2 large celery ribs, chopped |
1/4 head green cabbage, chopped |
1/2 cup canned chili-ready tomato (or canned diced or stewed tomato) |
1 cup lentils |
1 cup medium-grain white rice, uncooked |
1 (8 ounce) can chicken broth |
1/2 teaspoon ground cumin (or to taste) |
1/2 teaspoon curry powder (or to taste) |
1 tablespoon olive oil (or butter) |
tomato & chicken powdered bouillon, to taste |
salt, to taste |
pepper, to taste |
Directions:
1. Heat oil or butter and saute onion and garlic for 3 minutes.
2. Add chicken broth, celery, carrots, cabbage, and tomato along with about 2 cups of water. Bring to a boil and allow to simmer about 2 minutes.
3. Add rice and lentils. Continue adding appropriate amount of water and then season, to taste, with the powdered bullion, cumin, curry, and salt & pepper.
4. Bring to a boil and reduce heat to medium to simmer.
5. Stir occasionally, adding more water/spices/seasoning as needed.
6. Simmer for at least 45 minutes or until lentils are soft and rice is cooked.
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