There’s nothing better than a hot delicious soup to get through this dreadful weather. That is why I have an easy yet very tasty recipe for a legume and curry rice soup.
Article and photography by Stéphanie Gendron. Translation by Caroline Marion.
Ingredients:
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¼ cup of Pinto beans
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¼ cup brown lentils
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¼ cup red beans
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¼ cup Mungo beans
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1 cup of cooked rice
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2 carrots, diced
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8 cups of vegetable broth
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4 cups of coconut milk
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2 Tbsp. of curry
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1 ½ Tbsp. of turmeric
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Salt and pepper to taste
Steps to follow:
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In a big pot, pour the vegetable broth and coconut milk in. Add the spices (curry and turmeric) as well as the salt and pepper, and bring to a boil.
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Once the water is boiling, add the diced carrots and beans. I suggest you start with the red and Pinto beans since they take more time to cook. Let simmer for 30 mins, making sure that you stir from time to time.
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Then add the brown lentils and Mungo beans. Let simmer again for another 30 mins, always stirring from time to time (you wouldn’t want it to burn).
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Finish the soup off by pouring the rice in, still keeping your pot on the stove for another 15 minutes.
* For this recipe, I used white rice that I had leftover in my fridge. Since it was cold, I added it to the pot and added an extra 15 mins to my recipe. But if you cook rice while you’re making the soup, all you would have to do is simply add it to the pot and it would be ready to serve.
** To cook rice, it’s usually 1 cup of rice and 2 ¼ cups of water, and the cook time is 15 mins in the microwave (that’s how I make it anyway). And there are also other ways of cooking rice, so you can choose the method you prefer.
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All there is left to do is to serve with your favourite crackers or baguette!
