Rich in fibre, protein, iron, phosphorus and other essential nutrients, this is a quick, healthy, hearty vegetarian soup for the fall and winter.
Part One:
- 1 teaspoon oil
- 2 yellow onions, diced
Part Two:
- 1 cup O’Rice
- 2 cups low-sodium vegetable stock (or home-made stock)
- 3 cups water
- 1 cup red, yellow and green lentils, dried
- 2 teaspoon oil
- Unrefined Sea Salt and Pepper to taste (optional)
Part One:
Turn stove element on HIGH. Put frying pan on heated element. Add 1 teaspoon oil to frying pan to sauté onions. Turn stove off when onions turn translucent.
Part Two:
Turn stove element on HIGH. Put low-sodium vegetable stock and water into pot, and bring to boil. Add lentils and O’Rice to pot. Add rest of oil to prevent contents sticking to pot bottom. Stir and bring contents to boil and reduce heat to MEDIUM to let contents simmer. Add sautéed onions to the simmering contents. Stir contents in pot to prevent them from sticking to the pot bottom. Cook until lentils and O’Rice are soft.
Optional: Add salt and pepper to taste.
To make this soup all-natural, you can make your own stock instead of using low-sodium stock.