Lentil, Rice, and Spinach Soup
(Modified from Saveur Magazine, May 2008)
A good way to use up leftover rice
In a stockpot place:
2 diced large carrots (or 3 medium)
Sprinkle with salt at this point. Sautee slowly over medium heat for 15 min (do not brown).
2 finely diced celery ribs
1/2 diced onion
2-3 tablespoons olive oil
2-3 cups light (low-sodium, low-fat) chicken broth
Simmer over medium heat for 30 min.
3/4 cup dried lentils
season with black pepper as desired
Simmer for 15 min. Add water or broth if it gets too thick.
3 cups raw spinach, coarsely chopped
Simmer for 5 more min.
Serve plain or with grated cheese.
Note: The original recipe adds 1 tsp cumin seeds, 1/2 tsp dried thyme, and 1 dried chile de arbol (browned with the vegetables), 1/2 lb browned Italian sausage, and 1 c uncooked brown rice (with the lentils).
- 2-3 carrots
- dried lentils
- cooked rice
- light chicken broth (low-sodium, low-fat)
- 3 cups of raw spinach (if you use raw baby spinach you don't have to chop it>
- olive oil
Updated: September 7, 2008
Comments or questions? Write to me at email@example.com
(: remove "master" from the address)
Return to Main Food Page
Return to Curly Sue's Home Page