Wet Ingredients

2 tbsp lemon juice
1 tbsp honey
1 tbsp olive oil

Dry Ingredients

1/4 cup white rice
1/4 cup lentils
2 cups veggie stock
4 cloves garlic
1/4 cup chopped carrot
1/8 sliced red onion

handful green onion (finely chopped)
Gouda

Spices

1 tsp. paprika
cayenne
oregano
sea salt
fresh ground black pepper

Process

Combine the wet ingredients and a pinch of sea salt in a medium sauce pan and heat to medium. Once the honey dissolves add the red onion, garlic, and carrot.  Bring the soup to a a slow rolling boil for 2-3 minutes, and add the rest of the spices. I would take it easy on the oregano, more than a dash or two will over accentuate the lemon. 1 tsp. of paprika will add color and a smokey taste that pairs well with the Gouda used to finish the soup. As for the cayenne, use your own discretion, I prefer a lot, but start slow or you’ll ruin your whole meal. A few more minutes will give the onion and carrot some time to soften and release their flavor into the soup. At this point it is time to add the lentils and rice. Most white rice has about the same cook time as lentils, which is one reason why I don’t use brown rice. Simmer on med-low for 15 minutes or until the rice is cooked.  When you are ready to serve the soup add the green onions and grated Gouda to each bowl and serve.

Spicy lentil soup is a great 3 season lunch or dinner. The quick prep time, under 30 minutes, gives you plenty of extra time to spend with the person you’re cooking for. As an added bonus lentils are full of protein which is great for vegetarians, and for those of use who love meat, this soup pairs well with a nice chorizo sandwhich. If you enjoy wine with lunch, I would reccomend a semi dry tempranillo like La Vendimia. The fruity notes of this variety of wine are excellent with any mild to moderately spicy dish.

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