Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 1 medium green bell pepper, (diced)
  • 4 garlic cloves, (minced)
  • 6 cups vegetable broth
  • 1/2 cup long grain brown rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 3/4 cup dried brown lentils
  • 1 (14 ounce or 400 gram) can fire roasted tomatoes
  • 2 tablespoons tomato paste
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • When the oil is hot, add the onion and peppers. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
  • Stir in the garlic and cook it with the onion and peppers for about 1 minute, until it becomes very fragrant.
  • Stir in the broth, rice, oregano, thyme, and paprika.
  • Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for 20 minutes, stirring occasionally.
  • Stir in the lentils. Bring the liquid back to a simmer and let it cook for about 20 minutes more, stirring occasionally, until the rice and lentils are almost fully cooked. Add some hot water if the liquid reduces too much while cooking.
  • Stir in the tomatoes and tomato paste. Let the soup simmer for 5 minutes more.
  • Remove the pot from heat and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.