I have never been a big veggie eater. As a child I ate, and still do, cauliflower and broccoli which was strange for a small child. Corn of course. FROZEN peas. But other veggies – no thanks.
Over the years I have learned to eat and love raw spinach, okra, cabbage, squash, and lentils. In fact lentils are now one of my favorite veggies.
My goal this year – try more and eat more veggies? This lentil soup from Heidi fit right into that. And since it’s pretty chilly outside it was the perfect lunch.
Red Lentil Soup
2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes
6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need
slivered almonds, toasted black oil cured olives, chopped feta, crumbled for toppings
In a large saucepan, over medium heat, brown onion, shallots, and red pepper flakes in the olive oil .
Add broth, lentils, and rice and bring to a boil. Simmer until the rice is very tender.The lentils will “dissolve”. You may need to add more water/broth to get the soup to the consistency that you want. Salt to taste.
Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.
I made 1/2 of the recipe (three nice servings). Even with salt I found it to be a little bland so I added 1 1/2 tsp of curry powder. That added a really nice flavor and a little heat. I topped it with yogurt because that is used quite a bit in Indian cuisine. The yogurt added a little thickening and enhanced the flavor even more. LOVED IT!! I will definitely make this again. Definitely!
You can find her recipe at 101 Cookbooks
Want more Heidi. Visit IHCC for this week’s Food Goals.