It’s in the sub-zeros here in Burlington, so when I came across this lentil soup recipe from Cara over at Hipsterfood, I had to make it – with a couple substitutions. It turned out being my first meal of the new year, so let’s hope the rest follow in its healthy and affordable footsteps!
Here’s what you’ll need:
Keep in mind, because this is a soup you can really alter all of this according to your preferences – I sure did!
– 1 cup dry wild rice/brown rice blend
– 1 cup dry lentils (2 cups cooked)
– 1 Bouillon cube or vegetable stock (we used the bouillon cubes with herbs)
– A handful or 2 of spinach (or kale or any other kind of dark leafy green)
– 2-3 tablespoons thyme
– 1 tablespoon oregano
– 1-2 teaspoons minced fresh garlic (feel free to leave out if you’re not a garlic fan)
– 3-4 tablespoons fresh chives
– Half a yellow onion, minced
(original recipe called for green onion, didn’t have any so used chives and onion as a substitute! we will try with a large handful of minced green onion and less chives and yellow onion next time, but this was great too.)
Here’s how you’ll do it:
Start cooking rice at a 3-1 ratio water to rice for about 50 minutes. With about 30 minutes to go, cook lentils, 2-1 water to lentil ratio for about 30 minutes. During this time also begin chopping fresh herbs/onion/etc you have.
When lentils and rice are around 10 minutes from being done, put sautee onions until tender. Throw garlic in with the onions when they’re a few minutes away from being done.
When everything’s cooked, put it, the herbs, and pinch or two of salt/pepper into a large pot. Fill with water (or vegetable stock) a couple inches above the rice/lentil mixture, add in the bouillon cube if not using stock, and bring to a bowl then simmer for around 5 minutes or until your greens are softened.
This will cook around 3-4 servings, and I’d say each serving costs under $1.50!
Next time I may experiment with adding mushrooms and/or carrots as well, as I think they would go nicely in the mixture!