While you won’t likely hear anyone saying, “I never met a lentil I didn’t like,” lentils are good for you for a variety of reasons. They pack a ton of protein and have even been shown to help prevent heart disease. In my opinion, there’s no better way to get your lentils than by eating a steaming mug of soup.
Good soup fills the soul and the appetite. I especially enjoy a bowl of piping hot soup on a cold winter day. The following recipe for Green Lentil and White Rice Soup is a wonderful soup to prepare and puree or to make and eat as is. I prefer the chunky bite of the un-pureed soup. I encourage you to try both versions and see what you like best.
The preparation is easy and simple. I like to make a big pot on the weekend and eat the leftovers for lunch the following week. This recipe is easy enough to work into your weeknight rotation as well.
To prepare this recipe you will need:
2 TB butter
1 TB olive oil
1 red onion, diced
2 C green lentils
½ C white rice
2 TB chicken bullion granules
12 C water
5 TB butter
5 TB flour
1 can diced tomatoes (14-15 ounces)
For serving:
1 stick butter, melted
Crushed red pepper flakes or ground red pepper
1 lemon, cut into wedges
Directions for preparation:
Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a soup pot. Add diced red onion and cook over medium-heat until softened. Next, add lentils, rice, and chicken bullion granules. Stir with a wooden spoon to combine. Sauté for one minute, then add water and bring to a boil.
Reduce the heat to low, and simmer the soup, partially covered (if you completely cover the pot with the lid, the soup will spill out everywhere) for one hour.
After one hour, in a separate pan, make a roux by melting 5 Tablespoons of butter. When the butter has melted, add 5 Tablespoons of flour. Stir to combine and let the mixture cook, stirring constantly, for about 2 minutes. To the roux, add the can of diced tomatoes and stir. Allow the mixture to come to a boil, and then add entire mixture to the soup and cook for an additional five minutes to thicken.
When ready to serve, place individual servings in bowls, and then drizzle with desired amount of melted butter. Sprinkle with a dash of red pepper and squeeze fresh lemon juice on top. Serve with your favorite crackers or bread and enjoy.
Servings: 12
Preparation Time: 15 min
Cook Time: 1 Hour
Total Time: 1 Hour 15 Min.
Related Recipes:
Ground Beef and Vegetable Soup