This is a soup I've been making for Cauldron Boy for for a few years now. He loves this soup for its delicious flavor and the nostalgic comfort that it brings him to have a bowl with crackers and cheese. I love it because it is a simple soup that is fast, and it is super healthful as you may notice upon reading the ingredients below. I also like having a way to use leftover cooked rice, so that it does not go to waste!
Be sure to serve this soup with a drizzle of olive oil and a good squeeze of lemon or lime-these add so much to the flavor of the red lentils! Homemade crackers are nice with this too and will be coming soon to a blog near you!
Split Red Lentil Soup
1 3/4 Cups Organic Split Red Lentils
1 Onion (Minced)
1 1/2 Cups Cooked Rice
2 Hefty Pinches of Herbes de Provence (Optional)
1 Large Bay Leaf
1 1/2 Tsp. Cumin
1/4 Tsp. Black Pepper
1/2 Tsp. Salt
1 Bouillon Cube or 1 1/2 Tsp. Better Than Bouillon
8 1/2 Cups Water
Fill a soup pot with the water, onion, lentils, bouillon, salt, pepper, bay, & herbs. Bring to a high simmer, stir, and lower the heat. Put the lid on at an angle to allow some steam to exit. Let cook at a low simmer for 20 minutes stirring intermittently. Then add the rice and cumin and allow to cook at a low simmer for 10 more minutes. Salt and pepper to taste.
Serve with a drizzle of olive oil and a good squeeze of lemon-sliced scallions are also recommended. Enjoy, Dearies!
*P.S. Curry and red pepper would be great in here too. Oh, and, yes, the red lentils render a golden colored soup.