Lentil & Rice Vegetable Soup

Ingredients:
4-6 medium sized harvest veggies chopped into 1" sized pieces
(This week I used; turnip, carrot, potato, celery, cherry tomatoes)
8 cups broth
2 cups water
3 bay leaflets
1/4 cup lentils
1/4 cup brown rice
2 tbsps olive oil
Salt and pepper to taste

In a large soup pot on medium high heat sautee vegetables with olive oil for 2 minutes and add bay leaflets, rice and lentils. Sautee for another 3 minutes. Stirring frequently.

Add broth and water. Bring to a rolling boil then turn heat down to low. Simmer for 45 minutes to 1 hour depending on the rice and lentils doneness. The rice should have blossomed and appear fluffy. Lentils should be soft and the texture of cooked chickpeas. Season with salt and pepper. Serve with garlic toast.

Roasted Mushroom & Lentil Soup

1/2 cup lentils
16-20 large button mushrooms
2 bay leaves
3L water
2 tbsps olive oil
Salt
Pepper
For extra thickening of soup
1 heaping tbsp tapioca starch
2 tbsps water
In a large pot bring water to a boil. Add lentils. Remove stems of mushrooms and roughly chopping them. Add these stems to the lentil mixture and simmer at medium high heat. Lentils require 20-30 minutes to soften. Add water if required.
Preheat oven to 375F. Grease a sheet pan with olive oil. Place mushroom caps face down. Roast for 20-30 minutes till golden brown. Remove from oven and let cool and slice.
When lentils have softened add bay leaves and sliced roasted mushrooms. Simmer for 15 minutes or till the soup slightly thickens. If you like your soup more thick, mix your tapioca starch with water creating a paste. Add paste to the soup after shutting off the heat. Keep stirring to prevent clumps.

Salt and pepper to taste. Serve hot.

If you like creamy soup, add a splash of heavy coconut cream after thickening.

This soup recipe is entirely vegan friendly. Dairy free.

I hope you enjoy this recipe. Leave me comments below to let me know how you liked it.

Happy Soup Day :)