I’ve made this Red Lentil and Brown Rice soup, which I adapted from a recipe on www.101Cookbooks.com, about three times in the past two weeks! It’s simple, healthy, and tastes great, which is my triumvirate for perfect recipes. Plus, the ingredients are inexpensive, which is always a bonus. Lentils are a great source of protein, iron, and fiber. They come in a variety of shapes and colors, and red are my favorite. I like the smooth texture they produce because they break down quickly while cooking – no soaking required. And they make a beautiful orange-red stew. This recipe makes about 4-6 servings. Take it to the office in a plastic container for a perfect fall afternoon lunch during the week.
Red Lentil and Brown Rice Soup
- 2 tbsp olive oil
- 2 shallots, chopped
- 1 onion, chopped
- 1 tsp ground red pepper (adds a little kick)
- 6 cups of chicken broth
- 1 and 1/3 cups Red Lentils
- ½ cup brown rice
Saute the chopped shallots and onion, ground red pepper, and 2 tbsp olive oil in a stock pot for a few minutes over medium heat, letting them caramelize. Add chicken stock and bring to a boil. Add lentils and brown rice, cover and let simmer for one half an hour.
What are your favorite fall recipes?