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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This soup is simple to prepare, robust and delicious. It's wonderful served with a good multigrain or rye bread. Ingredients:
1/2 cup dried red lentils |
2 onions, coarsely chopped |
4 cups chicken stock |
1 bay leaf |
1 garlic clove, minced |
1 cup carrot, sliced |
2 tablespoons long-grain rice |
1 (14 ounce) can tomatoes, undrained and chopped |
1 teaspoon dried thyme, crushed |
1 teaspoon dried oregano, crushed |
1 teaspoon ground cumin |
1/4 cup fresh parsley, chopped |
salt and pepper |
Directions:
1. Wash and drain the lentils.
2. In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
3. Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
4. Remove the bay leaf.
5. Add the parsley; season with salt and pepper to taste.
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