Vegan Lentil Brown Rice Soup

Ingredients

• 1/2 cup brown lentils
• 1/3 cup brown rice (uncooked rice)
• 1 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds (optional or use 1/2 tsp ground mustard later)
• 1 bay leaf
• 1/2 medium onion (chopped)
• 4 cloves of garlic (finely chopped)
• 1 inch ginger (finely chopped)
• 1 green chile (chopped)
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp garam masala or curry powder (or use other spice blends like taco spice, berbere, cajun etc)
• 1 tsp coriander powder
• 1/4 tsp chipotle pepper
• 1/4 tsp black pepper
• 1.5 cups diced tomatoes
• 2 tsp ketchup (optional)
• 1 tsp lemon juice
• 2 cups of veggies (I used bell pepper, carrots, broccoflower(Romanesco broccoli))
• 3.5 cups water for pressure cooker (4 to 4.5 cups for saucepan)
• 3/4 tsp salt
• 1 cup chopped or baby spinach
• lemon juice (garam masala and cayenne for garnish)

Steps

1. 1

   Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).

2. 2

   Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.

3. 3

   Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute

4. 4

   Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.

5. 5

   Drain and add lentils, rice, water/broth and mix in.

6. 6

   Cover and cook for 40 minutes or longer until tender in the saucepan. If using pressure cooker, use 2 to 2.5 cups water, Pressure cook for 15-17 mins on stove top ( Manual 18-20 minutes in Instant Pot with natural release).

7. 7

   Fold in the spinach in the last 5 minutes, Or when you open the pressure cooker and the soup is hot.

8. 8

   Add a sprinkle garam masala, cayenne to taste and more lemon if needed. Serve with crackers or papaddum.