This is a very filling and tasty soup/stew that can be varied in so many ways to suit different people.
The basic recipe:
2 Garlic cloves (or 2 spoons of asafoetida)
1 onion (optional)
1 cup of brown rice (soaked overnight)
2 cups of red lentils (soaked overnight)
1 medium potato (diced)
1 tin of chickpeas (drained or you can soak your own)
2 teaspoons of marmite or vegetable stock
Himalayan Rock Salt to taste
Black pepper to taste
Optional - Flacked dry chilli and a sprig of rosemary chopped up.
Fry the onion and garlic in some coconut oil on moderately high heat until tender (if needed add a tiny bit of water). Add the lentils, rice, potato cubes, and the chickpeas.
Add the marmite or vegetable stock cubes and a full kettle of boiling water, add the salt, pepper, chilli, and rosemary to taste and stir everything well.
Make sure to stir regularly as the ingredients can easily stick to the bottom of the pan. You might also need to add some water as the lentils and rice absorb a lot of it whilst cooking.
You'll notice that the soup will go very thick and might splatter (be careful!), however it needs to cook until the potato cubes are cooked (around 30 mins) - so keep adding water as needed and to get the consistency you prefer.
Once the stew is done, you can serve and enjoy as much of it as it is mega nutritious and healthy. It also gets better as the flavour develops, so go back for more as it cools or the following days!
You can play with the recipe a lot: try adding a tin of chopped tomatoes and curry powder instead of rosemary and chilli. Or add more garlic if you want it extra tasty! You can also replace the chickpeas for butter or kidney beans. Or add some of your favourite seeds too,