Red Lentil And Brown Rice Soup Recipes

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

LENTIL AND BROWN RICE SOUP

Steps:

• In a heavy kettle combine the broth, 3 cups water, the lentils, the rice, the tomatoes with the reserved juice, the carrots, the onion, the celery, the garlic, the basil, the orégano, the thyme, and the bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

RED LENTIL & CARAMELISED ONION SOUP

Steps:

• Rinse the lentils and rice in cold water and drain.
• Combine the 4 cups of stock and the water in large saucepan and bring to boil.
• Add the lentils, rice and cumin and return to the boil.
• Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
• Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
• Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
• Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.