Red Lentil and Rice Soup Recipe

Red Lentil and Rice Soup Recipe

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 medium carrots, diced
  • 1 tablespoon finely minced fresh ginger root
  • 2 teaspoons ground cumin
  • 1 1/2 cups dried red lentils
  • 2 cups canned vegetable or chicken broth
  • 1 cup drained and chopped canned tomatoes
  • 1 1/2 cups cooked brown or white rice
  • Kosher salt and freshly ground pepper
  1. Heat the oil in a large, heavy saucepan over medium heat. Saute onion 5 minutes, until soft. Add garlic, carrots, ginger, and cumin; saute 2 minutes. Add lentils, broth, and 5 cups water. Bring to a boil. Reduce heat and simmer until lentils are just tender, about 20 minutes.
  2. Add tomatoes and rice, and simmer 5 minutes. Remove about a quarter of the soup (about 2 cups) and puree in a blender. Return to pot and stir. Season to taste with salt and pepper. Drizzle with a little oil before serving.
Recipe of the Day|