Greek Rice and Lentil Soup
At any change of season, it is really important to get lots of vitamin C and this soup packs the punch. Ditch the chicken soup as that will only cause inflammation and start making this wonderful change of season nourishing soup. The addition of rice, lentils, tahini and miso gives it a big complete protein quota.
If protein is something you are worried about in transiting into a more plant based diet, book into a Nutrition Consult with me and you will soon feel confident in ensuring you have enough complete protein in every meal you cook.
Greek Rice and Lentil Soup
Ingredients
2 tbsp fresh finely chopped oregano
2 tbsp fresh finely chopped rosemary
3 bay leaves
2 stalks celery cut finely
2 onions sliced
4 cloves garlic minced
1 tsp salt
2 big splashes olive oil
2 carrots diced small
2 big handfuls leafy greens shredded finely
1/3 cup basmati rice
1/3 cup moong dhal (soaked for 3 hours)
6 cups boiling water
2 tbsp miso paste (light coloured)
Juice of 1 lemon (large lemon - about 1/3 to ½ cup lemon juice)
2 tbsp tahini
Pepper to taste
Chopped chilli (optional)
Method
- Place the first 7 ingredients in a large saucepan with the splashes of olive oil. Sautee for 5 minutes. Avoid burning the onion.
- Add the boiling water, rinsed lentils, rinsed rice and carrots and bring to the boil then simmer for 10 minutes.
- Add the leafy greens and chilli if using and cook for a few more minutes or until rice is cooked but not mushy.
- Blend the tahini, miso, lemon juice and 1 cup of the soup stock until smooth. Pour back into the soup and enjoy.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
If you would like to learn how to adapt non vegan recipes into vegan recipes and ensure you are getting enough protein, iron, calcium, omega 3, iodine and other essential vitamins and nutrients then come do a 3 day Vegan Foundation Cooking Course. Let’s set you up for a life of eating healthy food to nourish your body.
Have a wonderful week everyone.
Veet
