Honest Farm Red Lentil and Rice Soup

This soup is very simple to make and makes a nice meal. If you use vegetable broth it qualifies as vegan.

Red Lentil and Rice Soup

Serves 4 - 6

Red lentils are smaller than brown lentils and cook more quickly. This mildly spiced curry-flavored soup is brightened with fresh ginger. To add more heat, drizzle a little Asian chili oil in place of the olive oil.

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion
2 cloves garlic, chopped
2 medium carrots, chopped
1 tablespoon finely minced gingerroot
2 teaspoons ground cumin
1 1/2 cups dried red lentils
2 cups vegetable or chicken broth
1 cup drained and chopped canned tomatoes or chopped fresh cherry tomatoes
1 1/2 cups cooked brown or white rice
Kosher salt and freshly ground pepper

Heat the oil in a large, heavy saucepan over medium heat. Saute the onion 5 minutes, or until soft. Add the garlic, carrots, ginger, and cumin and saute 2 minutes. Add the lentils, broth, and 5 cups of water. Bring to a boil. Reduce heat and simmer until lentils are just tender, about 20 minutes.

Add the tomatoes and rice, and simmer 5 minutes. Remove about a quarter of the soup (about 2 cups) and puree in a blender. Return to pot and stir. Season to taste with salt and pepper. Drizzle with a little oil before serving.