Red Lentil and Rice Stew/Soup
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 cup red lentil, washed
- 1 small onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 4 cups stewed tomatoes, with juice
- 1⁄2 cup canned chick-peas, rinsed
- 3 garlic cloves, minced
- 2 cups vegetable stock
- 1⁄2 cup basmati rice
- 1 tablespoon creole seasoning
- 1 teaspoon olive oil
directions
- Heat olive oil in a 4 quart saucepan.
- Add onion, carrot, and celery.
- Saute until the vegetables start to soften.
- Add the creole seasoning and stir well.
- Stir in the garlic, chickpeas, and lentils.
- Stir in the tomatoes.
- Bring to a simmer, stirring often, and cook until the lentils start to break down (about 20-30 minutes).
- Add the stock.
- Stir in the rice.
- Cover and simmer until the rice is cooked through and the lentils are fully tender (about 15 minutes).
- Taste for seasoning, and serve. Even better the next day after flavours have blended.
- For a thinner soup or to reheat, add more stock or some water to the desired consistency.
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RECIPE SUBMITTED BY
<p>I love to cook and my favourites are veggies of all kinds. Unfortunately my husband and daughter don't share this love with me and are happy to exist on Rice A Roni and plain meat. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>