Lentil and rice soup

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 2 tablespoon / 30 ml olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 cloves of garlic, finely chopped
• 1 1/2 cups / 300 g split red lentils
• 1/2 cup / 100 g uncooked white rice (long grain or short grain rice)
• 1.9 litres vegan vegetable stock
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground ginger
• 1 1/2 teaspoon ground cumin
• Large handful of chopped flat-leaf parsley
• 1/4 cup / 60 ml fresh lemon juice

Step-by-step method

1. Rinse lentils and rice. Chop onion, carrots and garlic.
2. Heat the oil in a saucepan and soften onion and carrot for 5–7 minutes.
3. Add garlic, turmeric, ginger and cumin; stir for 2 minutes.
4. Add lentils, rice and stock. Bring to a boil, reduce heat and simmer for 30–35 minutes until both grains and lentils are soft.
5. Stir in chopped parsley and lemon juice. Remove from the heat.
6. Serve chunky or partly blend with a stick blender. Adjust salt and lemon to taste.