Red Lentil Soup
arlene catanzano
ingredients
- 2 Tab. extra virgin olive oil
- 1 onion, chopped
- 3 shallots, chopped
- 1/2 teas. red-pepper flakes
- 6 cups vegetable stock (or water)
- 1 1/3cup red lentils, picked over and rinsed
- 1/2 cup brown rice, rinsed
- as much fine grain sea salt as you need
- slivered almonds
- black oil cured olives, chopped
- feta, crumbled
directions
- 1
In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.
- 2
Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.
- 3
Unless you used a salty broth, you will likely need to salt generously, until the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.
- 4
You can serve it without the toppings or just some, whatever you have.
Source: arlene catanzano
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