v:gourmet

I’ve been sick. Ugh. But nothing a little soup can’t cure. I think soup is the elixir of the gods and can heal anything that ails you. This one fits the bill particularly with its smokey, earthy flavour, and its nutrition-packed rice and lentil combo (which together gives you a complete protein). Not to mention all the local, organic tomatoes we have about the house that are crying out to be put into something nourishing and satisfying and soulful. Pick me! Pick me! Well, tomatoes, you’re on and in you go with bean stock and carrots, onions and garlic. Who can resist?

4 tbsps olive oil

2 onions, chopped

3 cloves garlic, minced

6 medium carrots, chopped

1 tsp cumin

1 tsp coriander

1.5 tsps smoked paprika

2 litres stewed tomatoes, or 15 medium tomatoes, chopped

4 cups bean stock

1/2 cup green lentils

1/2 cup rice

2 bay leaves

sea salt and pepper

Heat olive oil in a large stock pot. Add onions and sauté until they are soft. Add garlic and sauté another minute or two until it becomes fragrant. Add carrots and sauté until they begin to sweat, about 4 or 5 minutes. Add spices and stir until they coat everything and start to release their lovely aroma, but be careful not to burn them.

Once the vegetables and spices have started to meld nicely, add the tomatoes, stock, lentils, rice, and bay leaves and bring to a boil. Turn down the heat and let simmer until the tomatoes have reduced and the rice and lentils are cooked. Once you’ve let everything simmer away for 30 – 45 minutes, remove the bay leaves and add sea salt and pepper to taste. Purée the soup in a blender or food processor until you have a  smooth consistency. Adjust seasoning. Serve piping hot.