Ingredients
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1/2 cup raw brown rice
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1/2 cup cooked lentils (you may substitute other types of legumes such as chickpeas)
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1 tsp ground cumin
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1 tsp freshly grated nutmeg
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1 tsp ground coriander seed
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Salt and pepper to taste
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1 tablespoon extra virgin olive oil
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1/4 teaspoon garlic powder
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1 large carrot, chopped into small pieces
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1/2 cup sweet potato, chopped into small pieces
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1/2 cup green beans, trimmed and cut into small pieces
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1/2 cup red bell peppers, chopped into small pieces
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1/2 cup zucchini, chopped into small pieces
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1/2 cup tomatoes, quartered
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1 cup water
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1 cup vegetable stock or broth
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1/4 cup sour cream
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Fresh parsley or mint leaves for garnishing
Directions
Sub-Title: An Exotic Take on Classic Mediterranean Cuisine
Description: This is a delicious and versatile recipe that combines the spices, flavor, and texture of classic Mediterranean cuisine with a modern twist. It can be served as a soup, side dish, or even as part of a meal. Enjoy!
Ingredients:
– 1/2 cup raw brown rice
– 1/2 cup cooked lentils (you may substitute other types of legumes such as chickpeas)
– 1 tsp ground cumin
– 1 tsp freshly grated nutmeg
– 1 tsp ground coriander seed
– Salt and pepper to taste
– 1 tablespoon extra virgin olive oil
– 1/4 teaspoon garlic powder
– 1 large carrot, chopped into small pieces
– 1/2 cup sweet potato, chopped into small pieces
– 1/2 cup green beans, trimmed and cut into small pieces
– 1/2 cup red bell peppers, chopped into small pieces
– 1/2 cup zucchini, chopped into small pieces
– 1/2 cup tomatoes, quartered
– 1 cup water
– 1 cup vegetable stock or broth
– 1/4 cup sour cream
– Fresh parsley or mint leaves for garnishing
Instructions:
1. Soak the rice overnight in cold water. Drain and rinse thoroughly under running water before using. Cook the soaked rice according to package directions until tender but not mushy. Set aside.
2. In a medium saucepan, heat the olive oil on medium high heat. Add the garlic powder and allow to toast for about 1 minute, stirring occasionally.
3. Add the lentils, cumin, nutmeg, and coriander to the pan. Stir to combine. Gradually pour in both water and vegetable stock, whisking to prevent lumps from forming. Bring the mixture to a simmer, reduce the heat to low, cover, and let simmer for 10 minutes.
4. While the soup is cooking, prep your vegetables for the soup. Chop all the veggies finely, and set them aside.
5. When the soup has cooked for 10 minutes, add the carrots, sweet potato, green beans, red bell peppers, zucchini, and tomatoes. Stir to combine, and return the soup to a simmer. Allow the soup to cook for another 5 minutes.
6. Finally, remove the soup from the heat, blend until smooth, and season to taste with salt and pepper. Return the soup to the pot and stir in the drained cooked rice.
7. Serve warm and garnish with sour cream and fresh herbs if desired.
Direction:
Serves 4 people
Difficulty Level: Medium
Total Time Needed: 3 hours
Note: If you would like to double the recipe, simply double all the ingredient amounts.
Steps
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1
Done
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Soak the rice overnight in cold water. Drain and rinse thoroughly under running water before using. Cook the soaked rice according to package directions until tender but not mushy. Set aside. |
|
2
Done
|
In a medium saucepan, heat the olive oil on medium high heat. Add the garlic powder and allow to toast for about 1 minute, stirring occasionally. |
|
3
Done
|
Add the lentils, cumin, nutmeg, and coriander to the pan. Stir to combine. Gradually pour in both water and vegetable stock, whisking to prevent lumps from forming. Bring the mixture to a simmer, reduce the heat to low, cover, and let simmer for 10 minutes. |
|
4
Done
|
While the soup is cooking, prep your vegetables for the soup. Chop all the veggies finely, and set them aside. |
|
5
Done
|
When the soup has cooked for 10 minutes, add the carrots, sweet potato, green beans, red bell peppers, zucchini, and tomatoes. Stir to combine, and return the soup to a simmer. Allow the soup to cook for another 5 minutes. |
|
6
Done
|
Finally, remove the soup from the heat, blend until smooth, and season to taste with salt and pepper. Return the soup to the pot and stir in the drained cooked rice. |
|
7
Done
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Serve warm and garnish with sour cream and fresh herbs if desired. |
