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Red Lentil Soup
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 shallots, chopped
- 1/2 teaspoon red-pepper flakes
- 6 cups good-tasting vegetable stock (or water)
- 1 1/3 cup red lentils, picked over and rinsed
- 1/2 cup brown rice, picked over and rinsed
- as much fine grain sea salt as you need
- slivered almonds, toasted
- black oil cured olives, chopped
- feta, crumbled
Directions:View on 101 Cookbooks
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