Lentil and Rice Soup
Lentil and rice soup is great to have on those chilly winter nights. It’s a warming and comforting dish that is easy to make.
ESTIMATED COST : $4.75 or $0.79 a serve
Ingredients
- 2 tablespoons extra virgin olive oil
- 200 grams (7.05 ounces) brown onion, roughly chopped
- 150 grams (5.30 ounces) carrot, diced
- 2 cloves garlic minced or grated
- 3 cups (750 ml/grams, 26.46 ounces) vegetable or chicken stock or water
- 400 grams (14 ounces) canned diced tomatoes
- 1 cup (200 grams, 7.05 ounces) dried lentils rinsed and drained
- 1 ½ cup (180 grams, 6.35 ounces) cooked rice, such as jasmine or arborio rice
- 1 teaspoon cumin powder or to taste
- 1 teaspoon chilli powder optional
- 1 teaspoon paprika or to taste
- Salt and pepper to taste
Instructions
- In a deep large saucepan, heat the extra virgin olive oil over medium to high heat. Once hot, add the onion and carrot. Cook, stirring, until the carrots start to become tender and the onion lightly browns. This should take about 4 to 5 minutes.
- Add the garlic and cook for a further 1 to 2 minutes.
- Add the stock (or water), canned tomatoes , and dried lentils to the saucepan. Bring to a boil, stirring occasionally.
- Once at a boil, reduce the heat and simmer for 15 to 20 minutes with a lid on, or until the lentils have softened. Stir occasionally.
- Remove the lid and add the cooked rice, cumin powder, chilli powder, and paprika. Season with salt and pepper to taste and simmer for a further 1 to 2 minutes. Turn off heat and serve.
Notes
Make sure you rinse you lentils and then drain them before use. Also look through your lentils as sometimes there are stones. If you find any remove before use.
Nutrition
Serving: 1 serveCalories: 148kcalCarbohydrates: 23gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 157mgPotassium: 165mgFiber: 8gSugar: 6g
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