Spicy lentil and black rice soup with kale, spinach and leek
Spicy lentil and black rice soup with kale, spinach and leek is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 12 servings. One portion of this dish contains about 11g of protein, 1g of fat, and a total of 202 calories. For 84 cents per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, carrot, leek, and a few other things to make it today. Not a lot of people made this recipe, and 1 would say it hit the spot. Autumn will be even more special with this recipe. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 94%. If you like this recipe, you might also like recipes such as Spicy Sausage Lentil & Kale Soup, Spicy Sausage Lentil & Kale Soup, and Spicy Chorizo Red Lentil Soup with Kale.
Ingredients
rice
1 cup
carrot
2 cups
cayenne
0.25 tsp
celery stalks
2
chili powder
1 tablespoon
cumin
1 tsp
green lentils
2 cups
thyme
1 tsp
garlic cloves
3
kale
1 bunch
leek
1
oregano
0.5 tsp
cracked pepper
1 tsp
onion
1
sea salt
2 tsp
spinach
0.5 bunch
vegetable broth
4 cups
water
10 cups
Cooking in Steps
-
1Start by soaking your beautiful green lentils in water while you dice up all of your veggies.While your lentils are soaking in the water, chop up your carrots, celery, garlic, onion and leek.Once all your veggies are chopped, heat up the olive oil in a stock pot over medium high heat and add the diced veggies. Cook just until the the onion and garlic softens, about 7 minutes or so.While your veggies are cooking, chop up your kale and get it ready to go, but don't add it yet. You don't need to worry about chopping the spinach leaves, when it comes time to add them, just use the whole leaf.Once your veggies are cooked, drain your lentils and add them and the rice to the veggies. If you can't find a black rice, just use wild rice.Give the veggies, rice and lentils a stir and then add your veggie broth, water, kale, spinach and all of the spices and turn the heat to high.Keep the burner on high just until the soup boils, reduce the heat to low and cover for 25 minutes. Covering the soup will ensure that the lentils and rice cook thoroughly.After the soup cooks covered for 25 minutes, remove the cover and continue to cook on low for another 30 minutes or so. I added another 1/2 tsp of salt and a bit of pepper for flavoring at this point and it was a perfect balance.After the final 30 minutes of simmer, simply serve and enjoy!
spinach
green lentils
black rice
olive oil
wild rice
carrot
lentils
celery
garlic
pepper
spices
broth
onion
stock
water
kale
leek
rice
salt
pot
