Just in time for winter, we love this hearty soup that can be a starter or act as a main. You can add a meat of your choice, for an even bigger protein hit; chicken, beef or lamb work quite nicely.
– 1 1/4 cups red lentils
– 1/2 cup white rice
– 1/3 cup cold pressed soybean oil
– 1 large yellow onion, chopped
– 6 cups chicken or lamb stock (alternately a vegetable, for a vegan soup)
– 2 tbsp ground cumin
– 1 tbsp turmeric
– 1 tbsp chili powder
– 1 tbsp salt
– cold pressed canola oil and lemon wedges for garnish
Soak lentils and rice in warm water, for a minimum of 30 minutes, but longer is better. Drain and rinse thoroughly.
Add onion to hot soybean oil in a large saucepan, and sauté until the onion is soft.
Add the stock and bring to a boil.
Drain soaking lentils and rice, rinse well then add to boiling water with onion and boil 15 to 20 minutes.
Add cumin, turmeric, chili powder and salt.
Cook for an additional 20-30 minutes, or until the lentils are softened. You might need to add some water, if the mixture becomes too thick.
At this point, you can serve, or use an immersion blender to make the soup smoother.
Serve each bowl with wedge of lemon and a drizzle of cold pressed canola oil.
Makes 8 cups.