Paul's Lentil SoupSubmitted by: PAULSTGEORGE
IntroductionI'll make this on Sunday and have it for lunch all week. It's great! I'll make this on Sunday and have it for lunch all week. It's great!
10 cups water
1 cup (188g)orange/red lentils
1/2 cup (118g) rice
1 tsp. salt
4 Tbs. olive oil
1 cup (237g) chopped onion
2 cups (473g) chopped carrot
1 tsp. salt
1 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander seed
1/2 tsp. ground black pepper
1 cup chopped parsley
In a saucepan on medium heat, add the olive oil and onions and brown the onions for 5 minutes.
Next, add the carrots to the onions and cook for another 3 minutes.
Add the onion carrot mix to the soup pot, add the 1 tsp salt, turmeric, cumin, coriander and black pepper and let cook for another 15 minutes.
Serve soup with parsley on top and a few squeezes of lemon juice. Refrigerate leftovers, keep or 5 days in the refrigerator.
Note: Lentil soup, which is usually served hot, may be vegetarian, but can also be made with meat stock or pieces of meat. Red or green lentils may be used. Other ingredients may include vegetables such as carrots, potatoes, celery, parsley, and onion. Common added flavorings include garlic, cumin, lemon juice, and olive oil. It is sometimes garnished with croutons or chopped herbs.
Serving Size: Makes 7 (2 cup) servings.
Number of Servings: 7
Recipe submitted by SparkPeople user PAULSTGEORGE.