From the kitchen
Spiced Lentil Soup
Red lentils simmered with cumin and coriander, finished with rice milk for a smooth, light texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1 cup Red Lentils, rinsed
- 4 cups Vegetable Broth
- 3/4 cup Rice Milk
- Fresh Cilantro, to finish
Method
- Heat the olive oil in a pot and sauté the onion until soft, about 5 minutes. Add garlic, cumin, and coriander, and toast 30 seconds.
- Add the lentils and vegetable broth, bring to a simmer, and cook 18 to 20 minutes until the lentils are fully broken down.
- Purée partially with an immersion blender for a smoother texture, if desired.
- Stir in the rice milk and simmer 3 to 4 minutes to warm through.
- Season and finish with fresh cilantro.
Kitchen note
The lentils themselves are providing most of the body in this soup, rice milk is added purely for a light creaminess at the end, not as a thickener, so don't expect it to change the texture dramatically.
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