Ingredients and Weight:
- Dried red lentils: 1 cup (200g)
- Brown rice: 1/2 cup (100g)
- Olive oil: 2 tablespoons (30ml)
- Onion, chopped: 1 medium (150g)
- Celery, chopped: 2 stalks (200g)
- Carrots, chopped: 2 medium (250g)
- Garlic, minced: 2 cloves (6g)
- Diced tomatoes, canned: 14.5 oz (411g)
- Vegetable broth: 6 cups (1.4 liters)
- Spinach, chopped: 1 cup (30g)
- Parmesan cheese, grated (for serving): 1/4 cup (25g)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the red lentils and brown rice.
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Stir in the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the brown rice and spinach. Continue simmering for 15 minutes, or until the rice is cooked through.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 230 per serving
- Protein: 12g
- Fiber: 10g
- Carbohydrates: 35g
- Fat: 8g
Dish Characteristics:
- Creamy and comforting
- Rich in flavor and nutrients
- Perfect for a cold winter day or a light lunch
User Comments:
- "This soup is delicious! I love the combination of lentils and brown rice."
- "The flavors are perfectly balanced and the soup is so satisfying."
- "I've made this soup several times and it's always a hit with my family and friends."
- "I love how healthy this soup is, yet it still tastes so good."
- "This soup is the perfect comfort food for a cold day."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can adjust the thickness of the soup by adding more or less vegetable broth.
- Serve the soup with a side of crusty bread or crackers.
