Middle Eastern Rice and Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
tsp. olive oil1 medium onion, diced2 stalks celery, diced3 medium carrots, diced6 cloves garlic, mincedsalt & pepper to taste1 tbsp. ground cumin1 tsp. ground coriander1 c. brown lentils, rinsed1/2 c. brown rice6 c. vegetable brothlemon wedges for serving (wedges from 1 lemon is a good amount)InstructionsHeat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Serving Size: 6
Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 960.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.8 g
- Protein: 4.0 g
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