This is an Amen household favorite on cool winter nights. It’s simple and filling.
SERVES 8
INGREDIENTS:
¼ cup low-sodium vegetable broth or 1 tablespoon coconut oil for sautéing
4 celery stalks, cut into ½-inch pieces
1 carrot, cut into ½-inch pieces
1 red bell pepper, chopped
2 onions, chopped
2 garlic cloves, minced
6 cups water
6 cups no-salt-added vegetable broth or bone broth (here)
2 cups red lentils
¼ cup brown rice
½ teaspoon curry powder
½ teaspoon ground cumin
1 tablespoon lemon pepper
1 teaspoon pepper
1 tablespoon fresh lemon juice
OPTIONAL INGREDIENTS:
1 tablespoon fresh marjoram, finely chopped
1 tablespoon fresh sage, finely chopped
1 teaspoon garlic salt or to taste
PREPARATION:
1. In a large soup pot, heat vegetable broth or coconut oil. Sauté celery, carrot, bell pepper, onion, and garlic for about 5 minutes.
2. Add water and vegetable broth or bone broth to pot. Stir in lentils and rice. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes.
3. Stir in curry, cumin, lemon pepper, pepper, and herbs and garlic salt if desired. Simmer uncovered for about 20 minutes, or until lentils fall apart and mixture thickens.
4. Stir in lemon juice.
5. Ladle soup into bowls and serve hot.
NOTE: To make this a complete meal, consider adding some diced chicken or turkey. Vegetarians can add a bit of organic tofu.
NUTRITIONAL INFORMATION PER SERVING: 245.0 calories, 14.4g protein, 41.4g carbohydrates, 8.9g fiber, 5.5g sugar, 3.1g fat, 1.6g saturated fat, 0.0mg cholesterol, 787.0mg sodium