Friday, April 14, 2006

Lentil and Basmati Brown Rice Soup


Menu for Supper Tonight:

Lentil and Basmati Brown Rice Soup
Fresh Corn Tortillas - warmed
Black Olives

To make the lentil soup: saute' an onion and a handful of diced, baby carrots. When nearly tender, add about a cup of basmati brown rice (raw) and brown in skillet. When the rice starts to 'pop' in the pan, add water. Then add about 3 cups of lentils (raw) and bring to a boil. Then turn heat to low and allow soup to simmer until rice is cooked and lentils are tender. Then add about 1/4 head of chopped cabbage and continue simmering. More water may be necessary at this point. Add two cans of tomato sauce and about 1/2 tsp. of salt, herbs (thyme, rosemary, oregano, garlic, summer savory). Add soy sauce or Bragg's Liquid Aminos. Adjust seasoning to taste. Serve with a garnish of fresh cilantro and chopped green onions. Enjoy!


1 comment:

Yellow Roses said...

Sounds good, I bought cabbage yesterday, but don't have the lentils.

About two months ago I made a pasta soup from the recipe on your blog. We like it too!

Thank you!

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