20-Minute Curried Lentil Rice Soup
Ingredients
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp (6 g) ginger, minced
- 2 tsp (10 g) curry powder (S&B Oriental Curry Powder is my fav here)
- 2 carrots, diced (about 1 cup/150 g)
- 10 cups (2.5 L) soup stock (vegetable or vegan chicken)
- 1 1/2 cups (350 g) red lentils
- 1/2 cup (100 g) long grain white rice
- 1 tbsp (15 mL) lemon juice
- Salt and pepper, to taste
- Handful of chopped cilantro, optional
Preparation
In a large pot, heat the olive oil and when it shimmers, add in the onion. Sauté for 2 to 3 minutes, until it becomes translucent.
Stir in the garlic, ginger, and curry powder. Add in the carrots, soup stock, lentils and rice. Stir, scraping the bottom to lift any stuck bits. Turn the heat up to high to bring the soup to a boil then reduce the heat to low and simmer with the lid on for 15 minutes, stirring occasionally.
Stir in the lemon juice, adding salt and pepper to taste. Serve with chopped cilantro, if desired.
Tips
To add extra texture, include a couple of chopped potatoes when adding the carrots.
Serve with a slice of warm bread or a biscuit for a complete meal.
