1/2 cup Brown Basmati Rice (uncooked)
1/2 cup Dry Lentils (uncooked)
1/4 cup Unsweetened Shredded Coconut
2 tsp Smoked Paprika
1 tsp Chili Powder
1/4 tsp Turmeric (ground)
1 tsp Cumin (ground)
1/2 tsp Sea Salt
7 cups Water
1/4 cup Cilantro (optional, chopped)
Rinse the dry rice and lentils in a fine-mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chilli powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!
Serving Size, One serving is equal to approximately 1.5 to 2 cups of soup.
Meal Prep, This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.
Leftovers, Store in the fridge for up to 5 days. Freeze for up to 3 months.
Likes it Creamy, Swap out some of the water for coconut milk.
Likes it Really Spicy, Add cayenne pepper.
No Smoked Paprika, Use regular paprika.
More Veggies, Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favourite vegetables.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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