A nutritious, lowfat, flavorful
and hearty, curry and chili-flavored lentil and brown rice soup.
Lentil
and Rice Soup
1 onion, chopped
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons chicken or vegetable base or bouillon granules
6 cups water
1 1/2 cups lentils
3 cups brown rice
- Heat oil in a kettle over medium-low heat;
cook chopped onion for about 10 minutes.
- Add chopped garlic cloves, ginger, curry,
turmeric, chili powder, cumin, coriander, and cook for 2 more
minutes.
- Add chicken base, water, and lentils.
Bring to a boil, reduce the heat, and simmer for about 1 hour.
- Serve over brown rice prepared according
to the package directions.
Makes 8 servings.
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