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Arabian Rice & Lentil Soup

November 12, 2012

Lentil Soup

Once the temperatures in Maastricht dropped, we ended up making this soup. We got the recipe from Appetite for Reduction which is a really great vegan cookbook. It focuses on making really healthy, low fat/low cal food that’s filling and satisfying. This recipe definitely hit the bill, and had a really nice flavour profile. 🙂 The rice was silky and the lentils were really nice in texture.

Arabian Rice & Lentil Soup from Appetite for Reduction


  • 2 tsp olive oil
  • 1 medium sized onion, diced small
  • 8 cloves of garlic, minced
  • pinch of freshly ground pepper and salt
  • 2 tbsp cumin
  • 1 1/2 cups of chopped carrots
  • 1 can of green lentils, drained and rinsed (supposed to use red lentils but we didn’t have them!)
  • 1/2 cup basamti rice
  • 1 tsp lemon zest (we didn’t have a zester!)
  • 6 cups vegetable broth
  • 1/4 cup lemon juice


  1. Saute onions over medium heat in a pot until translucent (4-5 minutes). Add the garlic, pepper, and salt and saute for another minute. Add the spices, stir the onion and garlic are evenly coated for approximately 15 seconds.
  2. Add the rice, lentils, carrots, zest, and broth. Cover the pot and bring to a boil. Once the soup begins to boil, stir and reduce heat so soup simmers. Cover again and cook for approximately 40 minutes.
  3. Taste and adjust seasonings to taste, add lemon juice. Serve!

This recipe was low maintenance (yay), delicious (double yay), and very filling! We really enjoyed it. The only issue we had was that the rice continued to absorb the broth and whatnot after we put it in the fridge for leftovers… So this may not be a great soup to make if you want a lot of left overs. However, it still tasted pretty good.

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