Lentil and rice soup
4 servings
Ingredients
| Quantity | 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 (or vegetable) bouillon cubes | |
| 6 | cups | Water |
| 1½ | cup | Lentils, washed |
| 3 | cups | Brown rice, freshly cooked |
Directions
In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook for 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer for about 1 hour. Ladle into bowls over rice.
Serves 4.
Posted by Fred Peters.