1 cup of red lentils (small and flat orange colored lentils)
2 large carrots
1 medium onion
veggies or choice (I used potatoes, green beans, peas, corn)
1/4 cup of brown long grain rice
3 bay leaves
Rinse and soak the lentils. Put in a bowl along with the brown rice. Cover well with water and soak for at least 3-4 hours. (This cuts down on cooking time).
......several hours later............
In a large pot add 7-8 cups of water (I didn't measure). Put the carrots in a food processer and break up. Add to the pot. Add the onion chopped up. Drain the lentils and rice and add to the pot. Add the bay leaves. Cover. Bring to the boil, then turn down and simmer 20 minutes. Red lentils sometimes will froth up, so the first 20 minutes I had the lid ajar and a wooden spoon stuck in so the lid didn't close. While you're waiting, chop up your veggies.
At the end of 20 minutes, add your chopped veggies, bring up to the boil again, cover, and turn down, and simmer for another 20 minutes.
Check and give the soup a stir every now and then. I had some leftover kidney beans in the fridge so I added them at the end. Opps, I made more than enough for the 2 of us, so we are having leftovers thickened up tonight and having veggies on the side...maybe cabbage, zucchini, peas and beans.
Opt extras are: curry powder, tomato paste, garlic, wholemeal pasta, stock powder, chilli powder, etc.
Serves at least 4 people.
Healthy For Life!