This is my favourite soup lately for the cold weather and as lighter fare for the holiday season. The brightness of fresh herbs and lime juice adds an interesting zest of flavour.
1 cup red lentils, rinsed
1/4 cup rice, rinsed
2 tablespoons olive oil
1 clove garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 plum tomato, finely diced
1 bay leaf
5-6 cups vegetable stock
1 lime, juiced
1 cup chopped dill, cilantro and parsley
salt and pepper to taste
In a large pot, heat olive oil over medium heat and saute garlic, onion, carrot, celery until softened. Add tomato, saute for another minute. Add vegetable stock, bay leaf, lentils and rice, bring to a boil. Reduce heat to simmer for 15 minutes or until lentils and rice are desired texture. Season with salt, pepper, lime juice. Stir in fresh herbs and enjoy.
