By marywithgarden
Red Lentil Soup
4 steps
Prep:10minCook:30min
A single-pot lentil soup with brown rice. Made by browning some onions, adding the rest of the ingredients, and simmering until the whole lot until its done.
Updated at: Thu, 17 Aug 2023 05:12:43 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Nutrition per serving
Calories1961.9 kcal (98%)
Total Fat62.2 g (89%)
Carbs281.3 g (108%)
Sugars26.2 g (29%)
Protein86.6 g (173%)
Sodium5818.9 mg (291%)
Fiber40.8 g (146%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonsextra virgin olive oil
1onion
chopped
3shallots
chopped
½ teaspoonred-pepper flakes
6 cupsvegetable stock
good-tasting, or water
1 ⅓ cupred lentils
picked over and rinsed
½ cupbrown rice
picked over and rinsed
fine grain sea salt
as much, as you need
almonds
slivered, toasted
black oil cured olives
chopped
feta
crumbled
Instructions
Step 1
In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.
Step 2
Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.
Step 3
Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.
Step 4
Serves 4 - 6.
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Notes
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Delicious
Easy
Fresh
Go-to
Under 30 minutes