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Lentil and Rice Soup with Lemon Blueberry Oat Muffins

From kitchen to table in 1 hour and 15 minutes

Lentil and Rice Soup

olive oil
onion, chopped
garlic, chopped
, chopped
gingerroot, minced
dried lentils
vegetable broth
water
canned diced tomatoes, drained
brown rice, uncooked
cumin
cilantro
basil

Lemon Blueberry Oat Muffins

Ingredients for muffins open in a new window

Grocery Shopping List for Lentil and Rice Soup with Lemon Blueberry Oat Muffins

Directions

1. In a skillet, saut onion and garlic in olive oil over medium heat.
   
2. Place onions and garlic in a saucepan and add chopped carrot, minced gingerroot, lentils, vegetable broth, canned tomatoes, rice, cumin, cilantro and basil.
   
3. Heat to boiling on high, cover and reduce heat to low.
   
4. When soup has been cooking for 45 minutes, start muffins.
   
5. Preheat oven to 400 degrees.
   
6. Spray muffin tins with non-stick cooking spray.
   
7. In a mixing bowl, beat sugar, egg and olive oil together.
   
8. Dump flour onto egg mixture and sprinkle baking powder evenly over the flour.
   
9. Using a fork blend baking powder into flour and continue mixing all ingredients together.
   
10. Blend in oatmeal and grated lemon peel. Add milk and beat to form a soft batter.
    
11. Fold in blueberries. Using a 1/3 measuring cup, fill muffin tins. Place in hot oven and bake for 20 minutes or until golden brown.
    
12. Serve with Lentil and Rice Soup.

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