Name: Lentil Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup green or brown lentils, rinsed and drained; 1/2 cup long-grain white rice; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves of garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); 6 cups vegetable broth; Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Instructions

In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables start to soften.
Stir in the minced garlic, ground cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for another minute until the spices become fragrant.
Add the rinsed lentils and white rice to the pot. Stir well to combine everything.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 25-30 minutes, or until the lentils and rice are tender.
Taste the soup and season with salt and pepper according to your preference. If the soup appears too thick, you can add more broth or water to reach your desired consistency.
Ladle the hot Lentil Rice Soup into bowls and garnish with chopped fresh parsley for a pop of color and freshness.
Serve the soup hot with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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