This is the perfect soup for a cold winter day!
Ingredients:
- 1 ½ cup cooked or 1 can garbanzo beans (rinsed & drained)
- 1 ½ cup cooked or 1 can white beans (rinsed & drained)
- ¾ cup uncooked green lentils (rinsed & drained)
- 1 cup cooked brown/black rice
- 2 cups/ 1 diced onion
- ¾ cup celery (including leaves) diced - 2 long stalks
- 4 cups fresh or 1 can diced tomatoes
- 4 - 8 TBSP of chopped cilantro
- ½ - 1 cup chopped parsley
- 2 ½ quarts vegetable stock
- 2 TBSP olive oil
- 1 Tsp tumeric
- ¼ Tsp (2 packets) saffron
- 1 Tsp fresh ginger chopped, or minced from jar
- 1 Tsp - Tbsp of cinnamon
- 1 Tsp ground black pepper
- 1 Tsp sea salt or to taste
Cooking Directions:
- Heat the oil in soup pot over low heat. Add diced onions for 5 - 10 minutes stirring until tender and starting to brown.
- Add the *spices and celery and sauté for an additional 3 minutes.
- Add the tomatoes and continue to cook for 5 minutes.
- Add the vegetable stock, lentils, and cooked beans. Bring to a simmer and add a sea salt and ground pepper.
- Simmer for 30 minutes and check the lentils for doneness.
- When the lentils are cooked (soft but not mushy), add the cooked rice, cilantro and parsley. Stir and simmer 2 minutes.
- Taste and adjust the seasoning with sea salt & pepper.




