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Red Lentil-Jasmine Rice Soup (recipe)

December 6th, 2011

Red Lentil-Jasmine Rice Soup

Today is a perfect day for soup…it’s rainy, Reno is sick and now I’m sick because of Reno’s sickness. My friend Cheryl put a call out on Facebook for a Lentil Soup and named me specifically in her post. I though I would share the recipe here as well since I’ve been meaning to do so for ages now. So thank you Cheryl for reminding me about this recipe!

2 tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, small diced
1 large carrot, small diced
1 teaspoon celery seeds
1 teaspoon dried thyme
1 cup dried red lentils
1 cup jasmine rice
4 cups vegetable broth or chicken-less broth
4 cups filtered water
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup fresh parsley, chopped, for garnish (not pictured)

In a large pot heat olive oil over medium heat. Add garlic, onions and carrots. Saute until carrots are soft and onions are translucent 5-8 minutes.  Add celery seed and dried thyme and saute for 2 minutes. Add red lentils, jasmine rice, broth and water to the pot and raise the heat to high to bring to a boil. Cover and lower heat so that the soup is simmering. Cook for 20 minutes or until the rice is fully cooked. Should take no longer then 25 minutes. Add lemon juice and salt and pepper. Garnish with fresh chopped parsley.

Entry Filed under: recipe, vegan