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Archive for August 16th, 2010

 

This is a fabulous way to use leftover rice and lentils.  I don’t know about you, but we often have leftover cooked lentils and brown rice on hand because they are so versatile.  I also tend to keep cabbage in the crisper because I love adding it to salads for a sweet crunch.   This soup will thicken overnight as the rice absorbs the broth and become more stew-like.  You can then ladle it over baked potatoes or a plateful of steamed greens for another more hearty meal.  It also freezes very well.

 

Stuffed Bell Pepper and Cabbage Soup

Ingredients:

5 tomatoes [mine weighed 1.5 lbs total]

1 medium onion, diced

2 green bell peppers, seeded and diced [reserve a ¼ cup for garnish]

½ head cabbage, cut into shreds [Mine yielded about 6 cups]

2 cups cooked brown rice

1 cup cooked Puy lentils

3 cloves garlic, minced

2 T tomato paste

1 ½ T dried oregano

Sea salt

Freshly-cracked black pepper

6 cups vegetable or faux chicken broth

Olive oil

Directions:

Cut the tomatoes in half and toss with a bit of olive oil.  Roast in a 450°F oven for an hour or until caramelized on top.  Transfer to a blender and blitz.  [Mine yielded 2 cups of tomato puree]

While the tomatoes are roasting, add a drizzle of olive oil to a pan over medium heat and sauté the onions, garlic, bell pepper and cabbage until softened.  Add the tomato paste and oregano.  Cook for a few minutes longer.  Add in the rice and lentils and mix well.  Set aside until the tomatoes are ready.

Add the tomato puree and vegetable broth to the pot and bring to a simmer.  Let cook for about 15 minutes and then season with salt and pepper. 

Garnish with dried or fresh oregano [mine happened to be flowering, so I used those as well] and finely diced green bell pepper.

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