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Arabian Lentil & Rice SoupAdapted from Appetite for Reduction This soup reminds me of childhood. Chicken and rice soup, or something else warm and comforting. It is, without a doubt the best soup I have ever made [as agreed on by me, my mom, my dad and my husband]. Period. End of sentence. Delicious. I would highly recommend serving this with warmed or toasted whole wheat pitas. Ingredients: 2 tablespoons olive oil 1 medium sized onion, diced small 6 cloves garlic, mincedFreshly ground black pepper 1 teaspoon salt (optional if you’re using a broth that isn’t low sodium, I would omit)1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 cups carrots, diced small 1 cup dried red lentils 1/2 cup brown basmati rice 1/2 teaspoon lemon zest 6 cups vegetable broth Method: Preheat a 4-quart pot over medium-high heat. Saute the onions on the oil until translucent (4-5 mins). Add the garlic, salt, pepper, and saute for another minute. Add the spices and stir continuously for about 15 seconds to toast the spices and coat the onions. Add the carrots, lentils, rice, zest and broth. Cover the pot and bring to a boil. Once boiling, stir and reduce heat to a simmer, stirring occasionally. Keep covered and cook for 40 or so minutes – until the rice is nice and tender. Let sit for 5-10 minutes for optimal flavor. Additionally, if you wanted to add shredded chicken to this recipe, you could do that easily and the flavor profile would totally work. Nutrition (soup only). 1 1/2 cup servings, serves approximately 6 people. Calories: 156; Protein: 4g; Carbs: 22g; Fat: 5g; Sodium: 685mg; Fiber: 3g

Arabian Lentil & Rice Soup
Adapted from Appetite for Reduction

This soup reminds me of childhood. Chicken and rice soup, or something else warm and comforting. It is, without a doubt the best soup I have ever made [as agreed on by me, my mom, my dad and my husband]. Period. End of sentence. Delicious.

I would highly recommend serving this with warmed or toasted whole wheat pitas.

Ingredients:

2 tablespoons olive oil
1 medium sized onion, diced small
6 cloves garlic, minced
Freshly ground black pepper
1 teaspoon salt (optional if you’re using a broth that isn’t low sodium, I would omit)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups carrots, diced small
1 cup dried red lentils
1/2 cup brown basmati rice
1/2 teaspoon lemon zest
6 cups vegetable broth

Method:

  1. Preheat a 4-quart pot over medium-high heat. Saute the onions on the oil until translucent (4-5 mins). Add the garlic, salt, pepper, and saute for another minute. Add the spices and stir continuously for about 15 seconds to toast the spices and coat the onions.
  2. Add the carrots, lentils, rice, zest and broth. Cover the pot and bring to a boil. Once boiling, stir and reduce heat to a simmer, stirring occasionally. Keep covered and cook for 40 or so minutes – until the rice is nice and tender.
  3. Let sit for 5-10 minutes for optimal flavor.

Additionally, if you wanted to add shredded chicken to this recipe, you could do that easily and the flavor profile would totally work.

Nutrition (soup only). 1 1/2 cup servings, serves approximately 6 people. Calories: 156; Protein: 4g; Carbs: 22g; Fat: 5g; Sodium: 685mg; Fiber: 3g

Monday Jan 23 @ 01:15pm
25 notes
tagged as: food. recipe. recipes. vegan. vegan recipe. healthy eating. healthy food. healthy recipes. soup. cooking. What I ate. what i made.

  1. fitinspirations reblogged this from smaller-n-smaller
  2. gettinghealthy4me reblogged this from smaller-n-smaller and added:
    This sounds delicious! I need to make it this week.
  3. shearlove88 reblogged this from shesshrinking
  4. shesshrinking reblogged this from smaller-n-smaller
  5. regainingmymoxy said: YAY!! so making this later in the week! Do you think quinoa instead of rice would work?
  6. smaller-n-smaller posted this

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