Lentil Soup
with leftover basmati rice

Name: Lentil Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2/3 cup French or green lentils, uncooked ((Sub ~2 cups or 1 can of cooked lentils)); 3 cloves Garlic, minced; 1 Onions, diced; 2 stalks Celery, diced; 3/4 lb Carrots, diced ((Sub 2 1/2 cups frozen)); 1/4 bunch Cilantro, chopped; 1/2 Tbsp Coriander; 1/2 Tbsp Curry powder; 1 tsp Cumin; 1/2 tsp Salt; 1 1/2 Tbsp Cooking oil; 1 cup Crushed tomatoes; 4 cups Chicken stock; ~2 cups Leftover basmati rice; 1/2 Lemon, juice of; for serving Plain Greek yogurt ((~2 tbsp / serving))

Active: 20 min Total: 35 min

Original

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

Bombay Shrimp Saute

Proteins

Beans, lentils

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

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))

Prep

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

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Make

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.
Next add celery, carrots, lentils, crushed tomatoes, and mix of spices. Saute to release the fragrance of the spices.
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.
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.

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Lentil Soup with leftover basmati rice