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Rice And Brown Lentil Soup

Chef.Graeme.Wood's picture
Ingredients
  Oil 5 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Curry powder 3⁄4 Teaspoon
  Carrots 2 Cup (32 tbs), chopped
  Cooked brown rice 1 Cup (16 tbs)
  Cooked brown lentils 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Green pepper 3⁄4 Cup (12 tbs), chopped
  Ground coriander 1 1⁄2 Teaspoon
  Salt 2 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Honey 1 Teaspoon
Directions

MAKING
1. In a large heavy bottomed saucepan or a stock pot, heat the oil over a medium flame.
2. When the oil is hot, add the mustard seed and wait till they begin to splutter.
3. Add the turmeric and curry powder and sauté for 30 seconds.
4. Further add the carrots and sauté them with the spices for 3-4 minutes until they are soft.
5. Add the brown rice and lentils and stir to mix with the spices and carrots.
6. Pour in the water and add the remaining ingredients together, stirring to mix well.
7. Reduce the flame and simmer to soup for 15 minutes until well heater.

SERVING
8. Ladle the hot soup into deep dish soup plates or large soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
4

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