Lentil & rice soup

Yield: 4 Servings

Measure Ingredient
1 Large onion, chopped
2 tablespoons Sunflower oil
2 Cloves garlic, diced
1 teaspoon Fresh ground ginger
1 teaspoon Curry powder
1 teaspoon Turmeric
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
3 Chicken bouillon cubes
6 cups Water
1½ cup Lentils, washed
3 cups Brown rice, cooked

In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice.

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