Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this soup relies on frozen spinach ... and ground spices seasoning the lentil and rice base are bolstered by the verdant addition.

SOUP INGREDIENTS 1 tablespoon olive oil 1 onion chopped 1 1/2 cups dry red lentils 1/2 cup short grain white rice brown rice is fine 1 1/2 teaspoon ground cumin Salt and pepper to taste 1 large ...

The soup combines lentils, brown rice and spinach. It’s aromatic with ginger, cumin, allspice and cinnamon. Topping it off — and kind of taking it over the top — are garnishes of fresh mint ...

Stir the broth, lentils and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice and lentils are tender. Stir in the tomatoes and parsley.

The iron in lentils increases energy levels, and it’s essential for making red blood cells. Other health benefits of this recipe include the magnesium found in brown rice. This essential mineral ...

For dry goods, you'll need some uncooked brown lentils, canned diced ... and incorporate into the rest of the soup. You can ...

Heat the broth to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or ...

and it’s much easier to get brown rice right if you cook it separately. I also cook the eggplant and lentils by themselves; it means a little more dish washing, but I think the results are worth it.