Home > Recipes > Beans, Lentil and Brown Rice Soup

Beans, Lentil and Brown Rice Soup

18 Jun 2016   Shanti Gowans
2 litres purified water
100 gms beans, soaked overnight eg red kidney, soya, chickpeas
100 gms raw lentils
2 medium chopped onions
4 tbls rice bran oil
4 cloves crushed garlic
1 finely chopped chilli
50 gms washed raw brown rice
1 tsp gound cummin
1 tsp oregano
1/2 tsp freshly ground black pepper corns
t tbs finely chopped fresh coriander leaves
salt to taste
 
Prepare the beans beforehand.
Place the beans with 3 times as much water in volume, in a pot, cover and bring to a rapid boil.
Reduce the heat and allow to simmer 5-10 minutes.
Take off het nd allow to stand, still covered. for about 2.5 hours.
At the end of that time, drain the beans and discard the water.
 
Saute the onions until golden.
Add garlic and chilli, and stir fry for 1-2 minutes.
Combine onion mix to lentils and beans, adding rice and all the dry spices, and black pepper.
Cover with water and simmer over a low heat for about 30 minutes, or until legumes and rice are cooked.
Just before serving, adjust seasonings and stir in coriander.
Accompany the dish with a garden salad, or, with hot, buttered toast.
Enjoy.
 
Serves 3-4
 
 
 
 

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Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.

Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography


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