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Lentil Curry and Rice Soup

5 from 2 votes
Print Recipe

Ingredients
  

lentils

  • 1 cup green or brown lentils
  • 2 teaspoons turmeric
  • 1 teaspoon cumin
  • 4 cups vegetable broth
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger

rice

  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 1/2 teaspoon turmeric
  • 1/2 teasspoon cumin
  • 1/2 teaspoon coriander

garnish

  • parsley flakes
  • crushed red pepper flakes

Instructions
 

  • Bring lentils, broth, garlic, ginger, turmeric, cumin, coriander to a boil. Reduce heat to medium low and simmer, covered for 25 to 30 minutes until lentils are softened but not mushy.
  • While lentils cook, start rice. Bring rice, broth, turmeric, cumin, coriander to a boil. Reduce heat to low. Simmer covered for 12 minutes until rice is fluffy. Rice may still be a bit soupy, but that is okay.
  • Add rice to lentil mixture. Stir, cover, and simmer an additional 5 minutes to heat through.
  • Served garnished with parsley and/or red pepper flakes as desired.