13 Apr Mg-Rich Recipe: Everything But the Kitchen Sink Soup
*This recipe can also be cooked in a crock pot (see further instructions below)
- 1 cup cooked lentils (can cook fresh but can also use uncooked)
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup diced onion
- ½ cup stewed tomatoes
- 1 cup kale or spinach
- Olive oil
- ½ clove garlic, minced
- 1 ½ cup basmati rice (regular brown rice will work well too – add in uncooked)
- 4-6 cups of chicken or vegetable broth
- 1 teaspoon salt
- Black pepper – to taste
- 2 teaspoon cumin
- 2 tablespoon paprika
- (Optional) add in à ½ cup chopped zucchini or corn
- Parmesan cheese
- 8-10 ounces (1-2 cup) cooked/leftover turkey/ham/chicken.
(Makes 6-8 cups)
- In a large pot, sauté garlic, celery, carrots, and onion in butter or oil until tender.
- Add lentils to vegetables mixture. Pour in broth and rice and bring to a boil then lower temperature down to a simmer for 20-30 minutes until rice and lentils are almost cooked.
- Note: if you want a thicker “stew” like consistency, keep the broth to 4 cups, if you want a more “soupy” consistency add more water/broth.
- Next, add in tomatoes (with juice), Spinach or Kale, the rest of herbs and spices, and cooked meat (if adding this part). Simmer for additional 15-20 minutes more. Top with Parmesan cheese and serve.
TIP: If you want Spinach or Kale to be more tender add these ingredients in during the first step with other vegetables before lentils and rice.
For Crockpot use – dump all ingredients into crockpot and cook on low for 4-6 hours, until rice/lentils are tender.
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