Monday, September 17, 2012

Lentil Soup

Lentil Soup (from Robyn Openshaw)

½ lb. lentils, rinsed well
½ cup brown rice, rinsed well
3 large onions, diced
4 stalks celery, diced
2 ½ carrots, diced
2 cloves garlic
2 Tbsp. coconut oil
1 ½ tsp. sea salt (please taste it, may need a little more?)
1 tsp. freshly ground black pepper
½ tsp. dried thyme
½ tsp. cumin
1 ½ quart vegetable broth
½ small (8 oz) can tomato sauce
1 ½ tsp. red wine vinegar

Bring rice to a boil in 2 cups water in a large covered pot. Reduce heat and simmer 20 mins. Add lentils and simmer 10 mins. Turn heat off and allow rice and lentils to sit while you do the next step:

In a large frying pan, sautee onions and garlic in the coconut oil and seasonings until vegetables are tender. Add carrots and celery and sautee another 5-10 min.

Drain water from lentils and rice, and add everything from the frying pan into the stock pot. Add vegetable broth and tomato sauce.

Bring to a boil, stir well, then reduce heat to a simmer. Simmer uncovered for 45 – 60 min until rice and lentils are tender.

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