Empty My Fridge
Brown Rice Lentil Soup
Ingredients
- Lentil½ cups
- Rice⅓ cups
- Oil1 tsp
- Cumin½ tsp
- Mustard seed½ tsp
- Bay leaf1
- Onion½
- Garlic4 cloves
- Ginger1 inch
- Chili pepper1
- Turmeric½ tsp
- Paprika½ tsp
- Garam masala · powder½ tsp
- Coriander seed · powder1 tsp
- Chipotle pepper¼ tsp
- Black pepper¼ tsp
- Tomato · diced1 ½ cups
- Ketchup2 tsp
- Lemon1 tsp
- Water for pressure cooker3 ½ cups
- Salt¾ tsp
- Spinach · chopped1 cup
Instructions
- Soak the lentils and rice for at least 15 minutes if you haven't already, then drain.
- Heat the oil in a saucepan or pressure cooker over medium heat. Add the cumin and mustard seeds and cook until fragrant or they change colour.
- Add the bay leaf, onion, garlic, ginger and green chile and cook until translucent, about 5 minutes. Add the spices and roast for half a minute.
- Add the tomatoes and a splash of water and cook until saucy, mashing the larger pieces. Stir in the lemon juice, ketchup, vegetables and salt.
- Add the drained lentils and rice, then the water or broth, and stir.
- Saucepan: cover and cook for 40 minutes or longer until tender. Pressure cooker: use 2 to 2.5 cups water and pressure cook for 15 to 17 minutes on the stovetop, or 18 to 20 minutes in an Instant Pot, then release naturally.
- Stir in the spinach during the last 5 minutes, or when the soup is hot after opening the pressure cooker.
- Season with garam masala and cayenne to taste, add more lemon if needed, and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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