Brown rice and lentils, simmered with aromatic vegetables, curry, and oregano, meld to make a delicious full-bodied soup.
- Difficoltà easy
300 g of lentils
100 g rice
handful of spinach coarsely chopped
4 sprigs of parsley
3 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves of garlic
1 liter of vegetable broth or water
salt, oregano, curry
freshly ground black pepper
Heat the blended carrot and onion, the garlic in a large pot over medium-high heat . Add lentils and broth and season with oregano, curry and pepper to taste.
Bring to a boil, lower the heat to medium-low, and cook for 30 minutes. Add the rice, stirring occasionally, until rice and lentils are soft, about 20 minutes more. Stir in spinach and cook until wilted, about 1 minute. Serve hot with olive oil and parsley.
Name: Antonia Karova. Born in Bulgaria on 08.15.1978. Education: Degree in History of Art and Desing. Passion: The Healthy Gurme kitchen. In the life: mother of triplets girls and a boy. Ambition: To give an alternative to all the snacks and unhealthy, not a ban but the opportunity to enjoy tasty things in a healthy way in a happy family!Read more about this chef..