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Ingredients
| lentils: 3/4 cup |
| salted butter: 2 Tbl |
| onions: 1 |
| garlic: 2 cloves |
| chicken broth: 8 cups |
| brown rice: 1 cup (long grain) |
| ground turmeric: 1 tsp |
| salt |
| black pepper |
| fresh basil (chopped): 1/2 cup |
| green onions - spring or scallion (chopped): 1/2 cup |
| pomegranate juice: 1 cup |
Brown Rice and Lentil Soup With Pomegranate Juice
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
9 serving(s)
Tags
- Rinse lentils several times. Set aside to drain.
- Melt butter in a skillet over medium-low heat. Add chopped onion and toss to coat, then saute until soft. Add garlic and saute two more minutes.
- Add broth, lentils, rice, turmeric, salt and pepper. Cover and simmer on low for an hour or more, until the lentils and rice are tender.
- Add finely chopped basil, chopped green onions and pomegranate juice. Simmer 15 more minutes.
- NOTE: margarine can substitute for butter and broth can be changed to vegetarian soup powder mixed with water for vegetarians.