Rice and Lentil Soup

This Rice and Lentil Soup is a heartwarming Lebanese dish that combines the earthy flavors of lentils and the comforting texture of rice, all simmered in a fragrant broth. It's a nourishing meal that brings warmth and satisfaction, perfect for any time of the year.

Ingredients

• Brown lentils - 100 grams
• Rice (long-grain or basmati) - 50 grams
• Onion (finely chopped) - 1 medium (about 150 grams)
• Garlic (minced) - 2 cloves
• Carrot (diced) - 1 medium (about 100 grams)
• Celery (diced) - 1 stalk (about 50 grams)
• Vegetable broth - 1 liter
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley (chopped) - for garnish

Steps

1. Rinse the brown lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat, then add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Stir in the cumin powder and cook for an additional minute until fragrant.
4. Add the rinsed lentils and vegetable broth to the pot, bringing it to a boil.
5. Reduce the heat to low and cover the pot, letting it simmer for about 20 minutes.
6. After 20 minutes, add the rice to the pot, stirring well. Continue to simmer for another 15-20 minutes, or until the lentils and rice are tender.
7. Season the soup with salt, black pepper, and lemon juice to taste.
8. Serve hot, garnished with fresh chopped parsley.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 1 L

Health Benefits

• Rich in fiber, supporting digestive health.
• High in plant-based protein, making it a great option for vegetarians.

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