Lemon Lentil Rice Soup

We all strive to make Good Life Choices. Everywhere you turn, you're faced with temptation...

For me, this has been a week of Bad Life Choices.

Eating a box of Thin Mints and calling it dinner so you don't have to cook? Bad Life Choice.

Going out and dancing with friends when you have an exam the next morning? Bad Life Choice (Though it seemed Good at the time).

Watching a dozen back episodes of the Weakly News instead of working on said exam? Bad Life Choice.

Making this soup? Good Life Choice.

This soup is warm, hearty, and tastes incredible with chips crumbled on top (I'm loving Trader Joe's Falafel Chips right now!). 

It freezes beautifully, and the flavors develop wonderfully as it chills in your fridge! (Get it? Get it?)

Lemon Lentil Rice Soup

Adapted from Appetite for Reduction

Olive oil

1 medium onion, finely diced

4 cloves garlic, minced

Ground black pepper and salt (to taste)

1 tbsp ground cumin

1 tsp ground cumin

1 tsp smoked paprika

1 tsp ground chipotle peppers

1 cup diced carrots

1 cup dried brown lentils

1/2 cup brown basmati rice

Zest of one lemon

6 cups vegetable broth

Juice of one lemon

Preheat a deep pot over medium heat. 

Saute onions in oil until translucent; add in garlic, salt, and pepper. Add spices and stir to toast for a few seconds. 

Add the carrots, lentils, rice, broth, and zest. Bring to boil, then reduce to simmer and cook for 40 minutes, or until lentils are tender. 

Add lemon juice, taste and adjust seasonings as necessary. Serve with chips!