Lemon-garlic soup with lentils and rice

LemonGarlicSoup

Are you feeling a little less than spectacular after a holiday season of indulgences? Here’s the perfect bowl to perk you up. The garlic, lemon, turmeric and parsley are all ready to give you a detox and boost your immune system. This is also a bright, refreshing soup full of great flavour and textures, and you can whip it up in just 30 minutes. Mmmmm.

Ingredients

4-6 cups vegetable broth

The juice from 2-3 lemons (about ½ cup juice)

1 tsp grated lemon rind

1 tsp turmeric

4-5 cloves garlic. Mince half the cloves and slice the other half.

1 bay leaf

1 piece star anise (optional, but I love the tang it gives)

¼ cup chopped fresh parsley (see TIP below)

1 cup cooked lentils. II used ½ cup dried beluga lentils (also called black lentils) because they taste great and cook in 15 minutes.

1 cup cooked brown rice (about ½ cup before it’s cooked)

2 carrots sliced

salt to taste (You probably will need none, but depends on your broth.)

Directions

Put all the ingredients except the rice, lentils and parsley in a pot and bring to a boil. Let simmer for about 10 minutes so the carrots cook. Remove the bay leaf and the star anise. Add the lentils, rice and parsley. Heat through and serve. Enjoy!

TIP: You can freeze your fresh parsley to use in cooking. Make sure it’s clean and dry and place the whole bunch in a zippered freezer bag. When you need fresh parsley for a recipe, simply break off however much you need and crumble it into your dish. No chopping required. Frozen parsley will lose some of its brightness and firmness so I don’t recommend using frozen parsley for garnishes or in dishes such as tabouli.

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