Red Lentil and Rice Stew/Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a thick, hearty stew-like soup. Add more stock or water to make it thinner if you like it more soupy. Or spoon some into a bowl and top with cheese, then heat until the cheese melts and scoop up with whole wheat pita or whole wheat tortillas. I use my home grown tomatoes that have been peeled and seeded and stewed in their own juices. Canned tomatoes are a fine substitute. Ingredients:
1 cup red lentil, washed |
1 small onion, diced |
1 carrot, diced |
1 celery rib, diced |
4 cups stewed tomatoes, with juice |
1/2 cup canned chick-peas, rinsed |
3 garlic cloves, minced |
2 cups vegetable stock |
1/2 cup basmati rice |
1 tablespoon creole seasoning |
1 teaspoon olive oil |
Directions:
1. Heat olive oil in a 4 quart saucepan.
2. Add onion, carrot, and celery.
3. Saute until the vegetables start to soften.
4. Add the creole seasoning and stir well.
5. Stir in the garlic, chickpeas, and lentils.
6. Stir in the tomatoes.
7. Bring to a simmer, stirring often, and cook until the lentils start to break down (about 20-30 minutes).
8. Add the stock.
9. Stir in the rice.
10. Cover and simmer until the rice is cooked through and the lentils are fully tender (about 15 minutes).
11. Taste for seasoning, and serve. Even better the next day after flavours have blended.
12. For a thinner soup or to reheat, add more stock or some water to the desired consistency.
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