Red Lentil Soup
Ingredients
The soup
-
2
tablespoons
extra virgin olive oil
-
1
medium
onion, chopped
-
3
medium
shallots, chopped
-
½
teaspoon
red-pepper flakes
-
6
cups
vegetable stock (or water)
-
1⅓
cups
red lentils, picked over and rinsed
-
½
cup
brown rice, picked over and rinsed
-
as much as needed
to taste
fine grain sea salt
Toppings
-
as needed
none
slivered almonds, toasted
-
as needed
none
black oil cured olives, chopped
-
as needed
none
feta, crumbled
Instructions
- Heat olive oil in a large soup pot over medium heat and add chopped onion, shallots, and red-pepper flakes. Cook until browned and caramelized.
- Pour in the vegetable stock and bring to a boil.
- Add the rinsed red lentils and brown rice, then reduce heat and simmer for about 30 minutes until the rice is tender and the lentils have collapsed.
- If the soup is too thick, add more water or broth as needed.
- Season with salt to taste and serve topped with toasted almonds, olives, and feta.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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