I certainly didn't think I was going to like this soup as much as I did. It seemed like something this mushy was going to be a chore to eat and wouldn't be very yummy but it showed me how wrong I was. It is warm and filling and perfect for fall low maintenance low fat cooking. It was great the first day and just kept getting better as left overs. Those lentils suck up moisture though so keep some extra stock around to thin out the left overs the next couple days.
Think while I curl up under a blanket this afternoon I'm going to start another pot of this.
Red Lentil Soup
2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes
6 cups good-tasting vegetable stock (or water)
1/2 cup brown rice, picked over and rinsed
1 1/3 cup red lentils, picked over and rinsed
slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled
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.
Stir in the broth, bring to a boil, then stir in the rice. Simmer for about 30 minutes or until the rice is about half cooked then add lentils four about another 10 minutes or until both rice and lentils are 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.
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.
Original recipe from 101 Cookbooks blog.
2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes
6 cups good-tasting vegetable stock (or water)
1/2 cup brown rice, picked over and rinsed
1 1/3 cup red lentils, picked over and rinsed
slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled
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.
Stir in the broth, bring to a boil, then stir in the rice. Simmer for about 30 minutes or until the rice is about half cooked then add lentils four about another 10 minutes or until both rice and lentils are 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.
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.
Original recipe from 101 Cookbooks blog.
4 comments:
Now I know what I'm going to be eating once I get done with stir fry! Thank you.
A very belated your welcome. Hope you enjoyed it.
I did, so much so that I made it twice in a row without noticing what I was doing!
That sounds about right. I had the same "problem."
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