Black Rice and Lentil Soup
Ingredients
- 1 cup Agriko black rice
- ¾ cup dried green lentils
- 6 cups vegetable broth
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- to taste sea salt and cracked black pepper
- 2 tablespoons fresh lemon juice
Instructions
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Rinse Agriko black rice under cold water until the water runs clear, then set aside. Rinse the green lentils and pick through for any debris.
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Heat olive oil in a large pot over medium heat. Sauté the diced red onion for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
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Add the rinsed black rice and green lentils to the pot, stirring gently for 2 minutes to toast lightly and coat with olive oil.
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Pour in the vegetable broth and bring to a boil. Add the julienned carrot, dried oregano, sea salt, and cracked black pepper. Reduce heat to low and simmer uncovered for 35-40 minutes, until both the black rice and lentils are tender.
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Stir in the fresh lemon juice and taste to adjust seasoning with additional salt, pepper, or oregano as desired.
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Ladle the soup into bowls and serve hot. Optional: drizzle with extra virgin olive oil and garnish with fresh herbs such as parsley or mint.
For deeper flavor, toast the black rice and lentils in a dry pan for 2-3 minutes before adding oil—this enhances their nutty undertones. If you prefer a brothier consistency, add an extra cup of vegetable broth and extend cooking time by 5-10 minutes.
Nutrition Highlights
- High in anthocyanins and antioxidants from black rice
- Excellent source of plant-based protein from lentils
- Rich in dietary fiber for digestive health
- Contains essential minerals: iron, magnesium, and zinc
- Low glycemic index, supports stable blood sugar
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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