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Lentil Vegetable Soup Recipe

Lentil Soup With Vegetable and Rice

Have 1 cup cooked basmati rice ready, or bring to a boil in a saucepan:
1/2 cup uncooked, rinsed basmati rice
2/3 cup water
Cover, turn the heat to low, and cook for 15-20 minutes, until the water is absorbed; set aside.
In a large saucepan, melt:
1 TBS unsalted butter
Add and sauté over moderate heat until softened:
2 1/2 TBS onion, chopped
2 cloves garlic, chopped
1/2 fresh jalapeño pepper, chopped
1/2 tomato, chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/4 cup scallions, chopped (opt.)
Add:
1/2 cup fresh parsley, chopped finely
1/2 TBS fresh coriander leaves (cilantro), chopped
1/2 TBS salt
1/2 teaspoon ground black pepper
1/4 teaspoon cumin/coriander powder
2 cups water
Now add:
1/2 cup uncooked, washed brown or "orange" lentils
Simmer uncovered, for about an hour. You will probably need to add about 1 more cup of water while cooking.
Before serving, add:
the cooked rice
Heat through and serve. This soup is also excellent without the rice.
Category Soups
Servings 6 cups Serving Size 1/3 cup
Calories 40 Protein g
Fat 0.8 g Carbohydrates7 g

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