Tomato Lentil Soup With Brown Rice And Spinach |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition. Ingredients:
1 cup brown lentils, soaked for 4 hours and rinsed |
2 cups baby spinach, washed and roughly chopped |
1 medium celery stalk, whole |
1 medium carrot, peeled but left whole |
1 bay leaf |
1 medium white onion, finely chopped |
3 cloves garlic |
1 1/4 cups crushed tomatoes |
1 cup short-grained brown rice |
pinch saffron or turmeric |
salt and pepper |
Directions:
1. Rinse the lentils and cook them for 45 minutes in 2 quarts of water with the celery, carrot and bay leaf.
2. Strain and reserve the broth, discarding the celery, carrot and bay leaf.
3. Sauté the onion in 1/4 cup of water with the garlic for about 5 minutes.
4. Add the tomato sauce and cook 2 minutes more.
5. Add the lentils and the spinach, followed by the lentil broth.
6. When the soup comes to a boil, add the rice, saffron, salt and pepper.
7. Cook, stirring occasionally, 30 minutes.
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