Warming Lentil Soup With Kale Rice Recipes

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WARMING LENTIL SOUP WITH KALE & RICE



Warming Lentil Soup With Kale & Rice image

A tasty and nutritious brothy soup, with a garlic boost perfect for under-the-weather days. We make a lot of lentil soup, this is a combination of some of our favourites. The list of ingredients may look a little long, but it comes together fairly quickly, chopping and cooking as you go and then leaving to simmer.

Provided by magpie diner

Categories     Clear Soup

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons grapeseed oil (or any light oil)
1 large white onion, diced
2 stalks celery, diced (include the tops if you have them)
1 carrot, diced
6 garlic cloves, finely chopped
2 bay leaves
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried fenugreek leaves (aka methi) (optional)
1 cup green lentil (or brown)
1/2 cup short grain brown rice (uncooked)
6 cups vegetable broth
2 cups water
2 teaspoons soy sauce (or tamari etc, I use braggs)
2 teaspoons apple cider vinegar
6 kale leaves, finely chopped (about 6 small or 3 large ones)
sea salt & pepper (to taste)

Steps:

  • Warm the oil in a large soup pot or dutch oven. Add in the veg, starting with the onion, then celery, then carrot. You can chop and add to the pot as you go.
  • Once the onion is nicely cooked and translucent, add the garlic, bay leaves and the herbs/spices, (thyme, sage, paprika, turmeric, fenugreek if using). Saute a few minutes.
  • Add in the lentils and rice, leave for a few more minutes, stirring frequently to avoid sticking. After a few minutes, add in the broth and water. Bring to a boil then cover and reduce heat. Leave to simmer for about 30 minutes.
  • By now the rice and lentils should be close to done, add in the soy, vinegar and kale. Cook for another 15 minutes or so. Adjust seasoning to taste.

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