Lentil and Rice Soup
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Recipe-Ingrediants
Healthy, nutritious, traditional, and easy to prepare, this dish is enjoyed by both young and old. You'll find this dish during fasting periods, for vegan diets, and for those in need of high protein since the combination of methionine in rice and the high protein content in lentils provides better absorption in our bodies.
Ingredients:
250g dried small green lentils
1 cup Carolina or Arborio rice
1 finely chopped onion
1 tomato, grated
1 tablespoon tomato paste
1 clove of garlic, minced
Olive oil
Salt, pepper, dried oregano
Directions
Rinse the lentils thoroughly. In a saucepan, place the lentils and bring them to a boil, then change the water.
In the same saucepan, add olive oil and saute the onion, followed by the garlic and tomato paste. Then, add the lentils, the grated tomato, and hot water. Let it simmer for about half an hour.
Once the lentils have softened enough, add the rice (after rinsing it well), season with salt and pepper, and add enough hot water to cover everything.
Let it simmer for another quarter-hour or until the rice is cooked and the soup reaches the desired consistency.
Garnish with dried oregano.
Note:
Be mindful of the liquid proportions. When adding the rice, calculate how much water is already in the soup, in addition to what you'll add, as rice typically requires a 1:3 rice-to-water ratio.
A wonderful variation is to add carrots, corn, and raisins.
You can also serve it cold as a salad or with less liquid as a pilaf as a side dish for fish or other meals.
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