Ezogelin Style Lentil Soup with Couscous and Wild Rice

Once again it is Sunday night and my cupboards are bare so I have invented this nifty Ezogelin inspired Lentil Soup that uses couscous instead of bulgur grain.

Method: (serves 3)

Place the stock on high heat. Prepare the garlic and ginger and add the lentils, split peas, rice & couscous. Stir in the spices.

Turn the heat down, cover and simmer for 30 minutes or until cooked to taste.

Ingredients: 

2 garlic cloves, finely chopped,

1 tbsp paprika,

1 tbsp chilli flakes,

1/2 tbsp cumin,

sliver of ginger root,

Sprinkle black pepper,

1 1/2 litres stock (1 tbsp bouillon),

200 gr dried red lentils,

50 gr rice (optional: wild rice),

50 gr couscous,

Optional: 50 gr split peas.

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3 Responses to Ezogelin Style Lentil Soup with Couscous and Wild Rice

  1. Pingback: Inspiration or desperation — In pursuit of Perfection

  2. Pingback: Spicy Nut Rice with olives | Recipes from Boatyard House

  3. Pingback: Leek and Coconut Lentil Soup | Recipes from Boatyard House

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