Red Lentil Soup (101 Cookbooks)

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
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

In a big soup pot, over medium heat, combine the olive oil, onion, and shallots. 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.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user M_MORRIS165.