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Comforting and delicious, this lentil and brown rice soup is vegan, gluten-free, highly nutritious, and super satisfying.
Olive Oil Onion + Garlic Carrots Celery Cumin Coriander Paprika Thyme Salt + Pepper Bay Leaves Cayenne Canned Tomatoes Green Lentils Brown Rice Sherry Spinach Red Pepper Flakes
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step 1
In a large pot over medium heat, sauté onions, carrots and celery until soft. Stir in garlic, spices, tomato paste, thyme sprigs, bay leaves, salt and black pepper.
step 2
Add the tomatoes, lentils and rice and stir to coat. Pour in the stock and bring it all to a boil. Reduce heat to low, cover, and cook 40 minutes.
step 3
Remove the bay leaves, and thyme sprigs and discard. Stir in the vinegar or lemon juice. Add the greens and stir until wilted.
step 4
Enjoy!
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