Cook1 hr 30 mins
So good on a cold day!
Make and share this Brown Rice-Lentil Soup recipe from Food.com.
- 2 tablespoons oil
- 3⁄4 lb lean pork, diced
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 carrots, chopped
- 6 cups water
- 3⁄4 cup dry lentils
- 1 (28 ounce) can diced tomatoes
- 3⁄4 cup brown rice, uncooked
- 2 teaspoons salt
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄8-1⁄4 teaspoon red pepper flakes
- Measure salt into a small bowl.
- Heat oil in a large pot.
- Add diced pork and a sprinkle of salt.
- Cook, stirring, over medium-high heat until browned.
- Stir in the celery, onion, garlic, carrots, and a sprinkle of salt.
- Stir and cook until they start to soften, about 10 minutes.
- Stir in water and lentils.
- Bring to a boil.
- Reduce heat and cook, covered, for 20 minutes.
- Stir in the tomatoes, brown rice, remaining salt, pepper, cumin, and pepper flakes.
- Bring just to a boil.
- Reduce heat, cover, and simmer for 45- 60 minutes, until done.
I substituted 2 lamb chops for the pork, didnt have celery so doubled the carrots, had crushed tomatoes instead of diced, and I cut the salt down and used 3 cups low sodium beef stock and 3 cups water. Turned out very good, was a big hit.
This was good. I omitted the pork. I did not have fresh celery, so had to use some dried celery flakes. Also, since I have an aversion to chunks of tomatoes in my soup, I skipped the tomatoes, but at the end added in some tomato sauce. Overall, I found it too salty. I will cut down considerably on the salt next time. And also add more liquid. Perhaps it was my lack of tomatoes, but this was more like a stew than a soup. Adding some extra water worked out fine, as it also cut the salt a bit. Thanks for posting....from a lentil LOVER!
Yum! I happened to have ground turkey around instead of pork, so I used that, and it worked fine. Tastes like a very good minestrone, only without the starchy pasta. A keeper.