Lentil Brown Rice Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1/2 cup Brown lentils
  • 1/4 tsp Chipotle pepper
  • 1 cup Chopped or baby spinach
  • 1 tsp Coriander, Powder
  • 4 cloves Garlic
  • 1 inch Ginger
  • 1 Green chile
  • 1/2 Onion, medium
  • 1 1/2 cups Tomatoes
  • 2 cups Veggies

• Condiments

  • 2 tsp Ketchup
  • 1 tsp Lemon juice
  • 1 Lemon juice

• Pasta & Grains

  • 1/3 cup Brown rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Garam masala or curry powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Paprika
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 3 1/2 cups Water

Found on veganricha.com

Description

Ingredients

• ½ cup brown lentils
• ⅓ cup brown rice (uncooked rice)
• 1 tsp oil
• ½ tsp cumin seeds
• ½ tsp mustard seeds ( optional or use ½ tsp ground mustard later)
• 1 bay leaf
• ½ medium onion, chopped
• 4 cloves of garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 green chile, chopped
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp garam masala or curry powder (or use other spice blends like taco spice, berbere, cajun etc)
• 1 tsp coriander powder
• ¼ tsp chipotle pepper
• ¼ tsp black pepper
• 1.5 cups diced tomatoes
• 2 tsp ketchup (optional)
• 1 tsp lemon juice
• 2 cups of veggies (I used bell pepper, carrots, broccoflower(Romanesco broccoli))
• 3.5 cups water for pressure cooker, 4 to 4.5 cups for saucepan
• ¾ tsp salt
• 1 cup chopped or baby spinach
• lemon juice, garam masala and cayenne for garnish

Directions

• Wash and Soak the lentil and rice if you havent yet. (Soak for atleast 15 minutes before using).
• Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
• Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins.
• Ada the spices and mix in. Roast for half a minute
• Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
• Drain and add lentils, rice, water/broth and mix in.
• Cover and cook for 40 minutes or longer until tender in the saucepan. If using pressure cooker, Pressure cook for 20 mins ( manual 20 minutes in Instant Pot with natural release).
• Fold in the spinach in the last 5 minutes, Or when you open the pressure cooker and the soup is hot.
• Add a sprinkle garam masala, cayenne to taste and more lemon if needed. Serve with crackers or papaddum.