A zesty and nutritious vegan meal perfect for spring, this lemon-garlic rice and lentil soup is packed with protein, fiber, and flavor. The tangy lemon pairs beautifully with the earthy lentils and aromatic garlic, while the rice adds a comforting texture. It's easy to make and guaranteed to lift your spirits!
Ingredients: 1 cup brown lentils. 1 cup basmati rice. 4 cups vegetable broth. 1 lemon, zest and juice. 4 cloves garlic, minced. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. Salt and pepper, to taste. 2 tablespoons olive oil. Fresh parsley, for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, and celery. For about 5 minutes, or until softened, saut. Garlic, cumin, coriander, turmeric, salt, and pepper should all be mixed in. Keep cooking for one more minute. Put in the pot the lentils, rice, vegetable broth, lemon zest, and juice. Mix well. Bring to a boil, then turn down the heat. Let it cook on low heat for 25 to 30 minutes, or until the rice and lentils are soft. Check the seasoning and make changes if needed. Serve hot with fresh parsley on top. Have fun!
Prep Time: 10 minutes
Cook Time: 30 minutes
Raymond L
