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+ servings

Joanne Molinaro
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Servings 6

Ingredients
  

  • 1/2 cup red lentils uncooked
  • 1/2 cup rice uncooked
  • 1 Tablespoon veggie base can sub with miso paste
  • 2+6 cups veggie stock
  • 1/2 red onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 7 cloves garlic minced
  • salt
  • pepper
  • 1/2-3/4 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1 teaspoon olive oil
  • 3-4 bay leaves
  • 1 cup kale chopped
  • 1/8 cup parsley chopped
  • juice of 1/2 lemon

Instructions
 

  • In a large soup pot (I used a Dutch oven), add lentils, rice, miso paste, veggie base, and 2 cups stock.
  • Bring to a boil and then let simmer until all liquid is evaporated.
  • Meanwhile, sauté all veggies (except kale and parsley) and spices in a little oil.
  • Once softened, add veggies to pot of lentils/rice, together with 6 cups of veggie stock and bay leaves.
  • Bring to boil and let simmer until rice is cooked.
  • Before serving, remove bay leaves and add kale, parsley, and lemon juice.
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