STREAMING NOW: Simply Nigella

Brown Rice and Lentil Soup (W/ Homemade Vegetable Stock)

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“From BBC Food's Chef At Home. Don't be put off by the seemingly long list of ingredients - this is super easy.”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop all the stock vegetables - fairly small to allow the flavours to be released.
  2. Brown in oil first to strengthen the flavours.
  3. Add the wine, water, bay leaves and thyme.
  4. Bring to the boil and then simmer for 1 hour.
  5. Meanwhile, for the soup base, dice the soup vegetables and saute in olive oil until golden-brown.
  6. Strain the vegetable stock (discarding the stock vegies) into the soup base and add the brown rice and lentils.
  7. Simmer for 20 minutes.
  8. Add the corn and peas and simmer for 10 minutes.
  9. Before serving stir in the sherry vinegar and season to taste.

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