Tea-Infused Lentil Soup

I am not really sure why I ever tried this recipe but this very well may be one of the most requested, by my children, meals I make. Certainly it is possible that my eldest daughter requests it the most.

It came in an email newsletter I used to receive called KIWIscoop. I don't have any idea where it came from but it was mostly healthy recipes and fun quick tips for family fun and stuff to do so I would browse through it when it came to my box. It is really a simple and quick meal. Enjoy!

Tea-infused Lentil Soup

2 tea bags Jasmine tea

1 cup lentils (any type will do, it calls for red and I use what ever color those are in the picture above)

1/4 cup rice

2 large yellow onions (cut into thin strips) {I almost always use white onions but red, green, or yellow are all tasty here} [I use just one unless they are small then I will use two]

1 Tablespoon oil -olive is nice

1 1/4 teaspoon sea salt

1 teaspoon, or more cumin

1 vegetable, chicken or beef bouillon cube

1/3 cup parsley

5-6 cups water- divided

Fresh bread of some sort to serve on the side.

Directions:

1. Steep tea in 1-2 cups boiling water

2. Boil 3 cups water in a deep soup pot, add lentils and rice. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.

3. {or 2.} In a frying pan saute onions in oil until golden and tender. Add cumin and salt and quickly fry them. { I do this in the pan before I boil the water and leave them in to cook some more with the lentils and rice}

Stir in bouillon and 2 cups more of water. Make sure bouillon is stirred in and dissolved. Return to a boil.

4. Just before serving stir in parsley and tea. Add meatballs if desired (I never do).

They say preparation time is 45 minutes and it will serve 4.

Please try this. It is such a good simple meal to enjoy. And when you are done you can enjoy a good game of chess, maybe if you have a playmate.

~Anna

I am linking this post to Tasty Tuesday's at Balancing Beauty and Bedlam