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Lentil Soup
with leftover basmati rice

Active: 20 min Total: 35 min
We continue with the Indian flavors with a mix of spices in this lentil soup. Our paleo members will enjoy it as a chicken and veggie soup. Finish it off with a dollop of yogurt to cool it down.
Smarts: Soak lentils overnight, and they'll cook super quick day of.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lentil Soup with Leftover Basmati Rice:
  • French or green lentils - 2/3 cup , uncooked ((Sub ~2 cups or 1 can of cooked lentils))
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 3/4 lb , diced ((Sub 2 1/2 cups frozen))
  • Cilantro - 1/4 bunch , chopped
  • Coriander - 1/2 Tbsp
  • Curry powder - 1/2 Tbsp
  • Cumin - 1 tsp
  • Salt - 1/2 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 cup
  • Chicken stock - 4 cups
  • Leftover basmati rice - ~2 cups
  • Lemon - 1/2 , juice of
  • Plain Greek yogurt - for serving ((~2 tbsp / serving))

Nutrition Facts

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Prep

  1. Lentils - Soak lentils in 4x the amount of water, preferably overnight. This will speed up cooking greatly! (Should be done 1 day ahead)
  2. Garlic / Onions / Celery / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  3. Mix spices - Mix together coriander, curry powder, cumin, and salt. (Can be done up to 5 days ahead)

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions with a dash of salt. Saute for 3 minutes, until softened.
  2. Next add celery, carrots, lentils, crushed tomatoes, and mix of spices. Saute to release the fragrance of the spices.
  3. Add chicken stock, cover, and bring to a boil. Uncover and simmer until lentils and carrots are tender. If you soaked the lentils, this should take about 12 to 15 minutes.
  4. Remove from heat, and stir in leftover basmati rice. Finish with lemon juice. Season to taste with salt or any of the other spices. Top with yogurt and chopped cilantro.

Nutrition Facts

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