This soup is fast becoming my favorite. It's so easy and quick to pepare, yet so delicious. Not to mention, very dense with nutrition. Perfect for the wintertime.
Try it with pita chips for dipping...excellent!
Red Lentil Soup
from Relish magazine
2 TABLESPOONS OLIVE OIL
1 1/3 CUPS DICED CARROTS
1 CUP DICED ONION
2 TABLESPOONS TOMATO PASTE
1 TEASPOON CUMIN POWDER
3/4 CUP RED LENTILS
3 TABLESPOONS UNCOOKED BROWN RICE*
*or brown rice/wild rice/whole grain mix
6 CUPS WATER
1/2 TEASPOON COARSE SALT
1/2 TEASPOON CRACKED BLACK PEPPER
TURMURIC, CHILI POWDER, GARLIC POWDER, ONION POWDER, PAPRIKA, WHOLE CUMIN SEEDS, to taste
In a large pot, heat oil over medium heat.
Add carrot & onion; cook, stirring occasionally, 7 minutes, until onion is softened.
Add tomato paste and cumin, stir to combine. Then add the lentils, rice, water, salt, pepper, and any other spices, and stir. Increase heat to high; bring to a boil. Reduce heat to medium-low, partially cover with lid, and simmer until rice and lentils are done, 30 minutes or so. Be sure to stir every so often while simmering. Makes about six cups.