SERVES 6-8
INGREDIENTS
2 Tbsp canola oil
1 small onion, chopped
1 celery stalk, finely chopped
1 medium carrot, peeled & finely chopped
1 tsp kosher salt
2 large cloves garlic, minced
1-inch piece fresh ginger, peeled & grated (or 1 teaspoon ground ginger)
½ tsp turmeric
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp black pepper
¼ tsp cayenne pepper
2 Tbsp tomato paste
5 cups stock
1 Roma tomato, seeded & diced
½ cup dry split red lentils*
¼ cup instant brown rice
Juice of ½ a lemon
Salt & pepper to taste
1 cup water (optional)
*Optional: Replace or add 1½ cups chickpeas for extra plant protein!
Garnish
¼ cup fresh parsley, minced
¼ cup fresh cilantro, minced
Plain Yogurt
DIRECTIONS
Heat oil in a large pot over medium-high heat. Add onion, celery, carrot, and salt. Sauté until onions are soft—about 5 minutes.
Add garlic, ginger, turmeric, cumin, cinnamon, black pepper, cayenne pepper and tomato paste. Sauté another 30 seconds.
Add stock, red lentils, diced tomatoes, and brown rice. Stir well, bring to a boil, and reduce to a simmer for 10 minutes.
Remove from heat. Stir in lemon juice. Taste and adjust seasoning, add 1 cup water if soup is too salty. Garnish with minced herbs and a dollop of yogurt, if desired.
Watch our short video breaking down the recipe: