Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada

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Middle Eastern "Minestrone"

-- version française ici --

Fall is around the corner... I can feel it. As long as I adore summer, I also love to sip on a good soup when it's cold outside (side note: I also love to do it when it's 35 degrees but that's another story...).

I was sick for most of the last two weeks and I have been sipping on broth and soup like crazy. It made me rethink and try some new recipe!

This soup is one of them. A healthy, gut-happy, immune-system-happy, Justine-happy soup! 

* original recipe and picture from Feasting at Home

Portions: 4-6

Ingredients

1 L (4 cups) Tata Soupe Indian broth

500 ml (2 cups) water

1/2 cup basmati rice (dry) or quinoa (or 1 1/2 cup cooked, idem for quinoa) 

1/2 cup dry green or brown lentils (or 1 cup cooked)

1 cup cooked chickpeas (or canned, drained and rinsed)

1 or 2 tomatoes, diced

Half a lemon or lime, juiced

Cilantro as garnish

 

Directions

  1. In a large pot, heat broth and water over medium-high heat and bring to a simmer
  2. Add rice and lentils, cover and lower the heat. Let it cook for 15 minutes (add water if needed)
  3. Once rice and lentils are cooked, add the chickpeas, tomatoes and the lemon juice, stir well and let it heat uncovered
  4. Serve in bowls and garnish with cilantro, enjoy!


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