Serving size: ~8cups
Cooking time: 45 minutes
11/4 cups red lentils
½ cup brown rice
1/3 cup red wine (for cooking)
*6 cups homemade vegetable soup stock
1 tablespoon grapeseed oil
1 large cooking onion – chopped
1 tablespoon cumin
1 tablespoon unrefined, cold pressed olive oil
Ground unrefined sea salt to taste
Lemon wedges optional
*Substitute for homemade soup stock:
6 cups warm water
1 tablespoon organic vegetable soup powder (no MSG & low sodium)
Method: Soak lentils and rice in warm water.
Put red wine and grapeseed oil to large pot and heat over medium. Add onion and cook until clear.
Than add 6 cups stock (or substitute*) and bring to a boil.
Drain soaking lentils and rice. Rince well then add to boiling water with onion and simmer over low heat for 45 minutes covered.
Add vegetable stock, cumin, olive oil and salt. Serve each bowl with a wedge of lemon.