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A big batch of soup sets you up for the week

This recipe is so easy and makes you feel good from the inside out. I try to make a pot once a week so we always have some in the fridge, as it reheats really well. This recipe tastes great with water as its base; but if you want to bump up the flavor, you can add vegetable stock instead. Don't skimp on the chili flakes; it doesn't make the soup spicy on your tongue. Instead it's the kind of heat that warms up your throat. Enjoy your soup with warmed up pitas to round out your meal.

(Dreamstime/TNS)
(Dreamstime/TNS)

Red Lentil and Rice Soup

Serves 2 to 4

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2 tablespoons olive oil

1 onion, chopped fine

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1 carrot, peeled, chopped fine

1 tomato, chopped fine

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon red chili flakes

6 cups water

1 cup red lentils

1/4 cup long grain white rice

2 tablespoons lemon juice

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Salt and pepper, to taste

1. Heat oil in a large pot over medium heat. Add onion, carrot, tomato, garlic and salt; cook stirring often until onions have softened and tomatoes have broken down, about 5 to 7 minutes. Stir in coriander, cumin, cinnamon and red chili flakes, and cook for 2 minutes.

2. Stir in water, lentils and rice; bring to a boil, then reduce heat to low and simmer until lentils and rice are cooked, about 15 to 20 minutes.

3. Stir in lemon juice. Season to taste with salt and pepper.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)

(c) 2020, KARY OSMOND. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.

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