Whoever ordered winter can quit it! Thankfully, this Moroccan Lentil and Rice Soup is a perfect way to thaw out after shoveling, building snowmen or tobogganing - packed with earthy lentils, brown rice and a medley of spices, it's a healthy and filling addition to your winter menu.
So, we've hit the "dumping of snow on everything we love" part of the year. I know many people love this time - sledding, long walks, skiing and the like, but I am very much against anything that has the capacity to chill me to the bone (or flare my arthritis). So while my mom is outside making snow angels and towing the littles around on their little toboggans, I'm inside making a meal that will warm everyone up.
This soup was inspired by my discovery of a large bag of lentils and a handful of rice I found in the pantry - both affordable staples for any household with almost unlimited potential which find their way into many a lunch. Having a bevy of spices from Selefina made picking a theme tough though - which part of the world do I travel? Ultimately I went with the savoury spice blend inspired by Morocco - one of my favourite locations to travel culinarily. From there, it was just a matter of assembling the rest of the soup - and discovering that I had a lot of stock on my hands for one pot, finding a second to split everything - and letting it simmer away while I studied for my Paralegal exam.
By lunchtime, the whole house was perfumed with the spice mix, and (having changed out of all the snow gear) mom was first in line for a taste - I'm not going to tell her I had first dibs! Everything melded perfectly after that long simmer, and no spice was dominant (which can be a problem with spice-heavy dishes). Like most soup, it was even better the next day!