My oldest daughter has been asking for more vegetarian meals. This makes me happy, as we were vegetarian before the celiac and food sensitivities took over. My daughters needed a lot of protein, so we switched our diet. 5 1/2 years later, we are able to reduce some of our dependency on meat, so we are having at least one vegetarian meal a week.
This is an inexpensive and delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, vegetarian and vegan recipe.
- 2 TBS cooking oil
- 1/2 tsp sesame oil (optional)
- 2 stalks celery, diced
- 1 small onion, minced
- 1 piece kombu (seaweed)
- 1 lb brown lentils
- 1/2 cup rice (white or brown)
- 3 TB soy sauce
- 1 TB rice vinegar
- 6 cups water
- 1/4 cup dried wakame
Bring the 2 oils up to medium heat in a large soup pot. Add celery and onion, and stir. Sauté until the celery and onion start to soften.
Add all other ingredients other than the wakame, and stir well.
Turn heat up to high, and bring to a boil, stirring occasionally.
When the soup has come to a boil, turn the heat down to medium-low, and cover. Let simmer for 30 minutes, stirring occasionally.
Check the water/broth level after 30 minutes, and add a cup or 2 of water if needed. Remove the kombu & discard.
Add the wakame, and replace the cover on the soup. Let simmer for 10 minutes, then check rice & lentils for done-ness.
This is a delicious soup that will really fill you up! This served 5 hungry people with enough leftovers for a few more meals.