Ingredients

The following ingredients have 4 Servings
  • 1/2 cup brown lentils
  • 1/3 cup brown rice (uncooked rice)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds (optional or use 1/2 tsp ground mustard later)
  • 1 bay leaf
  • 1/2 medium onion (chopped)
  • 4 cloves of garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 green chile (chopped)
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp garam masala or curry powder (or use other spice blends like taco spice, berbere, cajun etc)
  • 1 tsp coriander powder
  • 1/4 tsp chipotle pepper
  • 1/4 tsp black pepper
  • 1.5 cups diced tomatoes
  • 2 tsp ketchup (optional)
  • 1 tsp lemon juice
  • 2 cups of veggies (I used bell pepper, carrots, broccoflower(Romanesco broccoli))
  • 3.5 cups water for pressure cooker (4 to 4.5 cups for saucepan)
  • 3/4 tsp salt
  • 1 cup chopped or baby spinach
  • lemon juice (garam masala and cayenne for garnish)

Instruction

  • Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
  • Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
  • Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
  • Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
  • Drain and add lentils, rice, water/broth and mix in.
  • Cover and cook for 40 minutes or longer until tender in the saucepan. If using pressure cooker, use 2 to 2.5 cups water, Pressure cook for 15-17 mins on stove top ( Manual 18-20 minutes in Instant Pot with natural release).
  • Fold in the spinach in the last 5 minutes, Or when you open the pressure cooker and the soup is hot.
  • Add a sprinkle garam masala, cayenne to taste and more lemon if needed. Serve with crackers or papaddum.