Brown Rice and Lentil Soup

Heat the olive oil in a large Dutch oven or stock pot and add the sage, bay leaves, and fresh rosemary. Cook for a minute on medium heat to allow the flavours to infuse the oil.

Add the onion, carrot and celery stalks and saute them for 4-5 minutes. Stir in the garlic and red chilli flakes and continue to cook for another minute.

Give both the brown rice and lentils a quick rinse under cold running water, and then add them to the pot. Cover them with the vegetable stock and bring to a boil. Lower the heat and simmer for 30-35 minutes or until the lentil and rice are cooked to your liking.

Stir in the lemon juice, season to taste and serve hot, sprinkled with fresh parsley if you like.

Equipment Needed

Dietary

Allergens