Perfect for winter, this hearty soup makes just enough for a great meal for one!
1 tsp. olive oil
1 small carrot, chopped
1 shallot, diced (shallots can usually be found singly in the produce department)
1 clove garlic, crushed and diced -OR- 1/2 tsp. jarred minced garlic
1/4 cup brown rice
1/4 cup red lentils (you can use green, too, but red is better with this recipe)
1 can chicken or vegetable broth, low sodium
1/3 cup water
1 bay leaf
1/2 tsp. apple cider vinegar
Spices: pepper, salt to taste
Directions: In medium saucepan, heat oil over medium heat. Add carrot and shallots, and saute until soft, stirring occasionally, about 5 minutes. Shallots should be translucent. Add garlic, stir, and cook for 1 minute. Add lentils and rice, stirring to coat with onion mixture. Add all remaining ingredients, and simmer until lentils are soft (about 20 minutes). Additions: you can give this a Middle Eastern flare with some curry, ginger, and coriander (fresh leaves are great!). Or, you can add a Moroccan touch with cinnamon, golden raisins, ginger, and nutmeg.