colleenmomof2
Well-known member
Have made this many, many times and this time ended up with almost a stew texture. Wow - so very tasty smileys/smile.gif Made changes on original 2015 posted recipe. Colleen
The recipe makes a nice amount for 2 people who love soup smileys/wink.gif. Last time, I used 1 can of coconut milk and 4 cups of chicken stock plus water (adjust salt) and used half of the cooked carrots from the chicken stock I made, added right before serving instead of using raw carrots (because I used my last one when I made chicken stock) - maybe 1/2 cup. I love this made with coconut milk and Trader Joe's Organic Low Salt Veggie Stock Box or, for non-vegetarian, with rich chicken stock made from 2 Costco rotisserie chickens with TJs Veggie stock as part of the liquid for the wonderful flavors it brings
6/17 Update: Enjoyed more of a stew texture when using 1/2 cup arborio rice and 5 cups rich chicken stock, plus water. Resulting soup was almost sweet - yum! Be sure to add an extra cup of liquid and stir often. Soup won't burn with extra rice but will thicken on bottom if not stirred. Colleen
Vegetarian Red Lentil Soup w/changes
2 Tablespoons olive oil (using only spray oil)
1 medium yellow onion, finely diced
1-2 clove garlic, minced
1 large carrot, diced fine
1 medium potato, peeled, diced fine
1 cup dry red lentils, picked over and rinsed
1/4-1/2 cup arborio rice, rinsed (add 1 cup more water/stock w/more rice)
7-8 cups water (or use a combination of coconut milk, veggie or chicken stock)
~1 teaspoon salt (adjust if using stock) - more is better smileys/wink.gif
1 bay leaf
1/2 teaspoon ground cumin
1/2 tsp Penzeys Curry powder (or more of non-Penzeys)
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 tsp smoked paprika
1/4 tsp dried thyme leaves
1/4 teaspoon black pepper
Several shakes of Penzy's Red and Black (or cayenne)
Lemon wedges, for serving (or a very light sprinkle of powdered citric acid)
In a medium pot with a heavy bottom, spray/heat the oil over medium-high heat. Add the onion, garlic and carrots, spray lightly with oil, and cook, stirring occasionally until starting to soften, about 5 minutes. Reduce heat if necessary to prevent browning. Add a nice splash of stock, lentils and rice and stir to coat with liquid/oil. Add water (or substitutes and adjust salt), salt, spices. Bring to a boil, then cover and reduce heat to maintain a low simmer. Cook, lifting the lid occasionally to stir (frequently w/additional rice), until lentils and rice are completely tender and the soup is of uniform and moderately thick consistency, about an hour and a half. Serve hot with lemon wedges to squeeze overtop.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=241626
The recipe makes a nice amount for 2 people who love soup smileys/wink.gif. Last time, I used 1 can of coconut milk and 4 cups of chicken stock plus water (adjust salt) and used half of the cooked carrots from the chicken stock I made, added right before serving instead of using raw carrots (because I used my last one when I made chicken stock) - maybe 1/2 cup. I love this made with coconut milk and Trader Joe's Organic Low Salt Veggie Stock Box or, for non-vegetarian, with rich chicken stock made from 2 Costco rotisserie chickens with TJs Veggie stock as part of the liquid for the wonderful flavors it brings
6/17 Update: Enjoyed more of a stew texture when using 1/2 cup arborio rice and 5 cups rich chicken stock, plus water. Resulting soup was almost sweet - yum! Be sure to add an extra cup of liquid and stir often. Soup won't burn with extra rice but will thicken on bottom if not stirred. Colleen
Vegetarian Red Lentil Soup w/changes
2 Tablespoons olive oil (using only spray oil)
1 medium yellow onion, finely diced
1-2 clove garlic, minced
1 large carrot, diced fine
1 medium potato, peeled, diced fine
1 cup dry red lentils, picked over and rinsed
1/4-1/2 cup arborio rice, rinsed (add 1 cup more water/stock w/more rice)
7-8 cups water (or use a combination of coconut milk, veggie or chicken stock)
~1 teaspoon salt (adjust if using stock) - more is better smileys/wink.gif
1 bay leaf
1/2 teaspoon ground cumin
1/2 tsp Penzeys Curry powder (or more of non-Penzeys)
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 tsp smoked paprika
1/4 tsp dried thyme leaves
1/4 teaspoon black pepper
Several shakes of Penzy's Red and Black (or cayenne)
Lemon wedges, for serving (or a very light sprinkle of powdered citric acid)
In a medium pot with a heavy bottom, spray/heat the oil over medium-high heat. Add the onion, garlic and carrots, spray lightly with oil, and cook, stirring occasionally until starting to soften, about 5 minutes. Reduce heat if necessary to prevent browning. Add a nice splash of stock, lentils and rice and stir to coat with liquid/oil. Add water (or substitutes and adjust salt), salt, spices. Bring to a boil, then cover and reduce heat to maintain a low simmer. Cook, lifting the lid occasionally to stir (frequently w/additional rice), until lentils and rice are completely tender and the soup is of uniform and moderately thick consistency, about an hour and a half. Serve hot with lemon wedges to squeeze overtop.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=241626