Crushed Lentil Soup- Granola Style

Photo: Chelsea Martin

Ingredients

3 tablespoons olive oil

1/8 cup chopped garlic

1 small onion chopped

1 cup chopped carrot

10 cups broth or water (broth can be chicken

1 1/2 red lentils

1/2 cup long grain rice

1/4 cup fresh lemon juice

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

Chopped cilantro and sumac as a garnish

Preparation

In an enamel 5 quart dutch oven (or large soup pot) drizzle olive oil and heat. Add the chopped garlic and fry until it browns and becomes very fragment. Add the chopped onion and carrots- sauté until tender.

Add 6 cups of broth and red lentils. Stir, put on lid, and simmer for about 20 minutes or until the lentils are tender.

Add fresh lemon juice, 2 additional cups of broth and 1/2 cup of rice. Simmer until the rice is tender. The time will vary based on the variety of rice.

Feel free to the remaining liquid, more if necessary, until the soup is the consistency desired.

I added two additional cups of liquid after the soup was done cooking so it was too thick. In an effort to reduce sodium I purchase the lowest sodium chicken broth and use about two cups of water. If the soup seems to need additional flavor or salt I add chicken bouillon to taste.

Serve with chopped cilantro and sumac.

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About

I built this recipe with all the components I look for in a tasty, savory, crushed lentil soup. A little bit of lemon, carrot, rice, and all sorts of deliciousness!