I started a Pinterest board a couple of weeks ago to keep track of winter lunch recipes. One of them was this brown rice and lentil soup from Saveur. I reworked it a little.
ingredients
olive oil
3 carrots, chopped
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried thyme
1 Yukon gold potato, peeled and cubed
red chile flakes, to taste
1 cup brown rice
1 cup brown lentils
6 cups vegetable broth
6 cups water
Big bunch of kale, ribbed and chopped
Kosher salt and freshly ground black pepper
make it
1. coat a stock pot with olive oil. Add carrots and onion, saute until light brown.
2. Add garlic, cumin, thyme, and red pepper flakes. Cook for one minute.
3. Add potato, rice and lentils. Add salt and pepper. Stir ingredients so all are coated with seasoning.
4. Add vegetable broth and water. Season soup as needed. Bring to boil then reduce to simmer for 30 minutes.
5. Add kale and simmer for another 10 minutes.
It's ok if the potato dissolves because it gives the soup a creamy texture. Yumminess all around.
