Brown Rice and Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 2 sage leaves
• 2 bay leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 2 large garlic cloves, diced
• 1/ 2 teaspoon red chilli flakes
• 200 g (7 oz) brown rice
• 150 g (5.5 oz) green lentils
• 1.5 litres (6 cups) vegetable stock
• Juice of half a lemon
• Salt and pepper to taste
• Fresh parsley, to garnish

Instructions

1. 1

   Heat the olive oil in a large Dutch...: Heat the olive oil in a large Dutch oven or stock pot and add the sage, bay leaves, and fresh rosemary. Cook for a minute on medium heat to allow the flavours to infuse the oil.

2. 2

   Add the onion, carrot and celery stalks and...: Add the onion, carrot and celery stalks and saute them for 4-5 minutes. Stir in the garlic and red chilli flakes and continue to cook for another minute.

3. 3

   Give both the brown rice and lentils a...: Give both the brown rice and lentils a quick rinse under cold running water, and then add them to the pot. Cover them with the vegetable stock and bring to a boil. Lower the heat and simmer for 30-35 minutes or until the lentil and rice are cooked to your liking.

4. 4

   Stir in the lemon juice, season to taste...: Stir in the lemon juice, season to taste and serve hot, sprinkled with fresh parsley if you like.