Spices to taste. Garlic, cardamom, thyme, curry, mustard, oregano. cilantro ocorriander (dependent o
More spices to taste. cilantro or corriander (dependent on desired spice flavor for the soup)
1 part rice, millet or quinoa
2 part lentils any variety of lentil works, typically we use a blend of several lentil types
Stock (Chicken, vegetable, beef) or Water to desired consistency
Optional additions- green peas, bean varieties, bacon, beef, etc
Instructions
In a large pot, sautee the onion/shallot/leek, carrots, celery and
spices in choice of oil. Add in the rice and sautee as well as
the onion starts to look clear. Add in liquid to just cover the
sautéed ingredients. Let this boil. After it starts to boil,
pour in more liquid. Let simmer, adding liquid as needed, for
about 20 minutes. Add in lentils and boil until desired texture of
lentils, normally about 20 minutes. Remember that the rice and
lentils will absorb a lot of moisture so check soup often so that
it doesn’t get too thick.
Originally Submitted
5/17/2017
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