Gingered Lentil Soup with Brown Rice and Sweet Potatoes
|Olive oil||2 Tablespoon|
|Carrots||2 Medium, chopped|
|Onion||1 Large, chopped|
|Finely chopped fresh ginger||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Ground cumin||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Water||8 Cup (128 tbs)|
|Brown lentils||1 Cup (16 tbs), picked over and rinsed|
|Brown rice||1⁄2 Cup (8 tbs)|
|Sweet potatoes||12 Ounce, peeled and cut into 1/2 inch chunks|
|Thawed frozen chopped spinach||1 Cup (16 tbs), squeezed dry|
Heat the oil in a Dutch oven over medium heat.
Add the carrots and onion and cook, stirring frequently, for 6 minutes, or until tender.
Add the ginger, garlic, cumin, pepper, and allspice and cook, stirring, for 1 minute.
Add the water, lentils, and rice and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
Stir in the sweet potatoes and salt, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.