Wednesday, May 26, 2010

Lentil & Rice Soup with veggies & spinach - Mediterranean Style!

In a small sauce pan:

1/3 c. brown rice - rinsed

2/3 c. water

Bring to a boil - turn heat to low & simmer 20 mins

In the food processor/chopper (or diced fine):

1/2 lg. red pepper

1 sm. red onion

1 carrot (or a handful mini ones)

handful fresh cilantro

handful fresh parsley

3-4 cloves garlic (if you like it)

Add veggies and rice w/ water into a large pot.

Add 8 c. chicken broth (you could use veggie broth as well to make this vegetarian)

2 t. red Curry Paste (or dry curry powder)

1 t. Cumin

1/2 t. crushed red pepper flakes

Salt & Pepper to taste

1 c. dry lentils (rinsed well)

1/2 sm. can tomato paste

Bring to a boil and then cook over low heat until the lentils are soft.

Before serving, add fresh spinach and cook a few minutes longer until the spinach is soft as well.

I served with warmed tandoori naan bread.  Enjoy!

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