Lentil Rice Soup

This post and recipe is an outcome of my healthier eating.  I made a Tomato Curry Lentils and had extra lentils.  I decided to Google lentil soup recipes.  I came up with this one from Melissa Clark.  It is so clean, so simple yet hearty and flavorful.  The kicker for this recipe is that the soup is topped with caramelized onions.  The sweetness of the onions adds just the right oomph to make this recipe a real winner.  I made this version vegan by using vegetable stock.

 

Ingredients (adapted from Melissa Clark’s original recipe):

For the Onions:
3 medium onions, very thinly sliced
2 tablespoons unsalted butter
3 tablespoons canola oil, 

For the soup:
2 tablespoons canola oil
1 onion, finely chopped
1 tsp ginger mince
1 tbsp garlic mince
1 cinnamon stick
1 teaspoon ground cumin
pinch ground allspice
1 bay leaf
6 cups vegetable stock
1 1/2 teaspoons salt, or more to taste
1 1/2 cups lentils
1/2 cup white basmati rice

Directions:
Pour 2 tablespoons of the oil, and add the butter to a large skillet over medium heat. When the butter is melted, add the onions.  Cook for 20 – 30 minutes.  When the onions are well colored, add a couple tbsp of water and pick up all the scrapings from the pan.  (Caramelized Onion Post)

To make soup:
Heat the oil in a large pot over medium heat. Add the onion and cook until softened. Add ginger, garlic, cinnamon, cumin, allspice, and bay leaf. Cook and stir for one minute until spices release their fragrance. Add the vegetable stock, 1 cup of water, rice, and salt. Bring to a boil and then reduce heat to medium low. Stir in the lentils (my lentils had already been cooked – simply add lentils to boiling water and cook until tender) and let simmer for about 30 minutes.

Serve topped with caramelized onions.  Enjoy!