PCG Foods: Red Lentil Soup

This recipe is a simple meal, perfect for the cold winter days.


  • 3 liters (100 oz) water
  • 1¼ cups red lentils, washed
  • ¼ cup brown rice, washed
  • 2 tsp salt (adjust to your desired taste)
  • ½ tsp curry powder
  • 1 small onion, chopped (optional)
  • 2 tbsp olive oil (optional)
  • Freshly squeezed lemon juice (optional)


  • Boil the water in a saucepan. Add the lentils, rice and salt, and let it boil on medium high (so the lentils don’t sink to the bottom), stirring occasionally until the lentils and the rice are cooked and the soup starts to thicken (around 30-40 minutes).
  • Add curry powder about 5 minutes before the rice is cooked.
  • When the soup is cooked, heat the oil in a separate pan and add the chopped onions. Cook until golden brown, and pour over the soup for extra flavor.
  • Add freshly squeezed lemon juice before serving, and sprinkle with cayenne pepper for extra warmth.

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