Spiced Lentil and Rice Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In Williams-Sonoma: Cabin Cooking Ingredients:
1 1/4 cups dried brown lentils |
2 tablespoons vegetable oil |
1 large yellow onions or 1 large red onion, chopped |
2 large carrots, chopped |
1/2 cup long grain white rice |
1 1/2 tablespoons good-quality curry powder |
8 cups chicken broth (plus as needed) or 8 cups vegetable broth (plus as needed) |
salt |
ground pepper |
1/2 cup plain nonfat yogurt |
1/2 teaspoon ground cumin |
Directions:
1. Rinse the lentils in a fine-mesh sieve and discard any stones or debris.
2. In a deep, heavy pot, warm the oil over med-high heat.
3. Add the onion and carrots and cook, stirring, until the onion is soft, about 5 minutes.
4. Stir in the rice, curry powder, and lentils; stir until the mixture is fragrant and the beans and rice are coated with oil, about 2 minutes.
5. Add the 8 cups broth, cover, and bring to a boil.
6. Stir again, then decrease the heat to low, and simmer, covered, until the lentils and rice are cooked through, about 30 minutes.
7. Remove from the heat and let stand for about 10 minutes before serving.
8. Season well with salt and pepper.
9. In a small bowl, blend the yogurt and cumin.
10. Ladle the soup into bowls and drizzle a little yogurt on top of each portion.
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