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Rice and lentil soup
I love these kinds of soups. Rice and lentils in one soup, and I added the Jerusalem artichokes for their amazing flavor and the soup came out thick and rich and scrumptious. The only thing missing with this soup is rain outside, but I won’t complain, I can still enjoy the soup when the sun shines! One or two bowls and you have a complete meal. Pamper your family with a great soup.
Makes 5 servings
Ingredients:
1 medium onion
1 tomato
2 Jerusalem artichokes
1/4 cup red lentils
2 L water
1/2 cup rice
1 Tbsp brown sugar
1 Tbsp sweet paprika
1/2 tsp turmeric
Sugar (to taste)
2 Tbsp chicken bouillon
Ground black pepper
Salt
Preparation:
1. Finely dice the onion. Heat 3 Tbsp of oil in a pot and add the onion. Sauté until golden. Chop the garlic and add to the pot, sautéing until lightly golden. Add the brown sugar and mix until dissolved.
2. Finely dice the tomato, and thinly slice the Jerusalem artichoke and add to the pot along with the lentils, the water, and the spices.
3. Cook for around 25 minutes, add the rice and cook for another 20 minutes uncovered, stirring occasionally. Taste and adjust seasoning.
