Cozy up by the fire this winter by tucking into this fiber rich soup with lemon that will brighten your day. This recipe is gluten and egg free. Make it vegan by replacing the chicken stock with vegetable stock.
Ingredients:
- 1 large onion, medium dice
- 1 cup pink lentils
- 1/3 cup rice
- 1 1/2 quart chicken stock
- 1/3 cup fresh squeezed lemon juice
- 21/2 tsp dry Greek oregano
- 2 tsp dried thyme
- 1 tsp salt
- 21/2 tsp olive oil
Steps/Methods:
Saut onions in olive oil on low heat until translucent then add oregano, salt and thyme. Saut herbs for 2 minutes, stirring constantly then add lentils and stir, coating lentils in onion mixture and saut for 1 min. Add stock and turn up heat to medium. Bring stock to a boil then continue to boil for 3 minutes. Then add rice and turn down so the soup simmers instead of boiling for 20 minutes. Once rice is cooked and lentils have fallen apart (lentils will have turned yellow in color), taste soup to make sure everything is cooked. Then turn off heat and add lemon juice, serve immediately.
Note: If you cook the lemon juice, you will not have that bright acidity that compliments the texture of the soup.
Additional Tips:
- 1 large onion, medium dice
- 1 cup pink lentils
- 1/3 cup rice
- 1 1/2 quart chicken stock
- 1/3 cup fresh squeezed lemon juice
- 21/2 tsp dry Greek oregano
- 2 tsp dried thyme
- 1 tsp salt
- 21/2 tsp olive oil
