Lentil Soup Rice Bowl
This Lentil Soup Rice Recipe is such a great versatile meal. You can leave out the rice, add juice, and this becomes an amazing tasting lentils soup.
- 16 Ounce (1 lb) Bag of Lentils
- 3/4 Brown Onion Favorite or Available Onion Will Work
- 1 tsp Minced Garlic
- 12 cups Water
- 3 tbsp Chicken Bouillon OPTIONAL - Can be substituted with garlic salt, or himalayan pink salt. Add more or less bouillon to taste.
Cut top and bottom of onion and remove first layer of onion.
Place onion in the pot.
Pour lentils out of the bag into the pot.
Add 1 tsp of minced garlic.
Fill pot with 12 cups of water and bring to a boil.
Let simmer for approximately 30 minutes.
You will know that the lentils are done when they split open. Refer to photo.
About 5 minutes before you turn off the heat, and decide you will be using the chicken bouillon, now would be the time to add and let cook for five minutes.
Serve over rice or without rice to have it as just as a delicious lentil soup.
My family loves Jasmine White Rice but the beauty of this recipe is that you can use brown rice, white rice, or no rice and just make it a lentil soup night.
Lentils have many benefits and are a great source of nutrients. Click here for more info.