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BROWN RICE AND LENTIL SOUP – DIET SERIES 1

This week I will be posting the dishes, which I have been making for the past few weeks for my husband (a part of his weight loss plan and he has lost more 20 pounds so far…so I guess my dishes seem to work :). My next 2 recipes are also in the same combination of lentils and whole grains. Meals or soup like these, especially the combination of whole grains with lentils and vegetables are filling and healthy too and doesn’t make us miss out on our favorite foods. The soup recipe I have posted here is more or less sambar rice we make, but a little bit on the healthier side with lots of veggies and brown rice. This makes a complete meal by itself with a salad on side. I used a pressure cooker to cook the soup for fast cooking. This can be done on stove top too, it takes a little longer to cook the lentils this way but the taste is the same.

INGREDIENTS:

1. Lentils like green lentils, or masoor or moong dhal ½ cup.

2. Brown rice, ½ cup.

3. Onion, medium size, 1.

4. Diced tomatoes (fresh or canned), ½ cup.

5. Mixed vegetables, chopped into small pieces, 1 cup.

6. Cumin seeds, 1 tablespoon.

7. Coriander seeds, 1 tablespoon.

8. Salt and pepper as per taste.

9. Mixture of dry herbs, 1 tablespoon.

10. Garlic, 2 cloves.

11. Any seasoning mixture, 1 teaspoon.

12. Vegetable broth or tomato juice, 1 cup ( I sometimes use V8 tomato and vegetable soups, this gives a nice color to the soup and increases the veggie servings too).

PREPARATION:

Grind the cumin seeds and coriander seeds and keep aside. Dice the onion finely and crush the garlic coarsely. Heat a pressure pan or cooker with some oil. Add the diced onions when the oil turns hot and sauté for a few minutes until they turn brown. Add the canned tomatoes along with the veggies, crushed garlic, lentils, 3 cups of water, broth or tomato juice, salt and pepper and mix everything well. Cook for up to 3 whistles and let the pressure down. Add the ground powders and dry herbs now and mix everything well. Ladle hot soups into bowls and enjoy with a dollop of sour cream or nonfat yogurt on top.

A lighter version of the same soup made next week and served with salad.