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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Onion, chopped | 3 | tablespoons chopped | shallots | 0.5 | teaspoons | Red pepper, flakes | 6 | cups | Vegetable broth | 1.33 | cups | red lentils (dry) | 0.5 | cups | brown rice |
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Steps
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Sequence
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Step
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| | 1 | Note: Heat temperatures are for an electric stove.
Heat Olive oil over med-low heat. Saute onions, shallots | | 2 | Add Vegetable stock/broth and bring to a boil. | | 3 | Add lentils and rice. (Prepare lentils and rice by inspecting for hard bits and clumps of dirt; then rinse thoroughly.) Stir. | | 4 | Bring to a second boil, then cover, reduce heat to minimum for a simmer. Simmer for 30 minutes to 1 hour until rice is cooked. | | 5 | Add more vegetable stock, one tbsp at a time, if soup is too thick. | | 6 | Puree soup to blend, to desired consistency. | | 7 | Serve with crumbled feta cheese, toasted slivered almonds, chopped black olives and/or a small dollop of sour cream. A toasted rustic bread is great for dipping. |
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