Quick and Easy Lentils and Rice Soup |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Just an easy, quick recipe I came up with for lentils. Very tasty and filling. Can be made vegetarian. Ingredients:
2 tablespoons olive oil |
1 medium white onion, chopped |
2 garlic cloves, minced |
1 1/2 cups lentils, sorted |
1 cup frozen peas and carrot |
1 cup brown rice, cooked |
1 (8 ounce) can chicken stock (beef or vegetable would work too) |
2 -4 teaspoons tomato with chicken powdered bouillon (or 2 cubes) |
1 teaspoon ground cumin |
salt |
pepper |
Directions:
1. Heat olive oil in large pot. Add onion and garlic, cooking for about 5 minutes until golden.
2. Add can of chicken stock, frozen peas & carrots, and about 3 cups of water to start. Cook until boiling, then add the tomato/chicken bullion, one teaspoon at a time, tasting as you go, as it can be too salty for some.
3. Add the lentils, cooked brown rice, and cumin.
4. Continue simmering for about an hour, or until lentils are of desired tenderness. Continue adding water, bullion, salt & pepper, to taste.
5. Continue simmering for added flavor.
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