|Admittedly, this isn't the prettiest meal. Hang in there, the flavor rocks even if the look doesn't.|
This soup is really simple, but very satisfying. I blended about half of the soup in my Vitamix to add a creamy texture to the soup without adding calories or crap. Like most soups, this was better on subsequent days as the flavors continues to meld.
I topped my soup with cilantro as I'm on a bit of a health kick, but tortilla chips, cornbread, sour cream or fritos would all be good choices. A spritz of lemon juice would also be awesome to brighten this up.
Also, I opted to use water and a chicken stock base, which you can swap out for chicken stock. Sub veggie stock for a vegan version.
Brown Rice and Lentil Stew Recipe
1 Tablespoon olive oil
3 carrots, diced
3 stalks celery, diced
1/2 onion, diced
1 green bell pepper, diced
1 Tablespoon chopped garlic
1 cup brown rice
1 cup lentils
8 cups water
2 Tablespoons chicken base
1/2 teaspoon cumin
Salt, sriracha, pepper and red pepper flakes to taste
Topping options: cilantro, avocado, onion, green onion, tortilla chips, sour cream, etc
Heat the oil in a large stock pot, then add the carrots, celery, onion and green pepper. Cook on medium until fragrant and color develops, about five minutes. Add the garlic and stir for about two minutes.
Add remaining ingredients and bring to a boil. Cover and reduce to a simmer, cooking for 50 minutes. Using an immersion blender or carefully using a standard blender, blend some of the soup until your desired consistency is achieved. Top with your favorite accouterments and enjoy.