Lentil and Rice Soup
A nutritious, low-fat and flavorful curry and chili-flavored lentil and brown 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.