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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.7
  • Total Fat: 11.0 g
  • Cholesterol: 8.4 mg
  • Sodium: 1,081.7 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 9.1 g
  • Protein: 11.0 g

View full nutritional breakdown of Red Lentil soup with Brown Rice calories by ingredient
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Red Lentil soup with Brown Rice

Submitted by: CATCH23

Introduction

adapted from 101cookbooks.com adapted from 101cookbooks.com
Number of Servings: 4

Ingredients

    1 tablespoons extra virgin olive oil
    1 onion, chopped
    3 shallots, chopped
    1/2 teaspoon red-pepper flakes

    6 cups good-tasting vegetable stock (or water)
    1 1/3 cup red lentils, picked over and rinsed
    1/2 cup brown rice, picked over and rinsed
    as much fine grain sea salt as you need

    slivered almonds, toasted
    black oil cured olives, chopped
    feta, crumbled

Directions

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serving Size: 4 bowls






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