Vegan Lentil & Rice Soup
When I was a young bride, I had a very thick, hard cover Vegetarian Cook Book that I got from one of those old book clubs. The one’s where you buy four VERY over-priced books and get like 12 for free. It was one they sent me and I forgot to send back. Anyway, I ended up loving the book! It had an amazing lentil and brown rice soup recipe, but I lost the book decades ago and I’ve never been able to find it again or the recipe! This is my recreation of it from memory with a few tweaks since I’m older and a more experienced cook then I was back then! I think it might be better than the original!

Ingredients

  • 2 Tbspextra virgin olive oil

  • 1 smallonion, diced

  • 3 clovegarlic, minced

  • 1-2carrots, peeled and diced

  • 2 stalk(s)celery, diced

  • 1 tspturmeric

  • 1 Tbsponion powder

  • 8 cvegetable stock

  • 1 1/2 cbrown lentils

  • 1 ccooked white or brown rice

  • 1 bunchdark, leafy greens (mustard, turnip, chard, kale or spinach)

  • 1/4 cfresh, chopped parsley

  • ·salt & pepper to taste

How to Make Vegan Lentil & Rice Soup

  1. Sort and rinse lentils. Set aside.
  2. Heat olive oil in the bottom of a dutch oven over medium-high heat. Add onions and cook until for several minutes until starting to brown. In the last minute of cooking, add garlic, carrots and celery, onion powder and turmeric. Continue to cook for 1 minute until fragrant.
  3. Add lentils and 8 cups of vegetable stock. Bring to a boil. Lower heat and simmer covered for about 40 minutes.
  4. Stir in rice, greens and fresh, chopped parsley. Continue to stir until incorporated and greens are wilted.
  5. Remove from heat, ladle into bowls and serve!

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