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Did you know January is National Soup Month? To celebrate, I made this quick rice and soup bowl using Boulder Organic! red lentil dahl soup. Also did you know that I officially have zero time to make dinner anymore now that my baby is mobile? Luckily this dish only takes 10 minutes to put together! I went to my local Whole Foods and picked up a tub of the red lentil dahl soup and some quick cooking brown rice and got started!
Traditionally, dahl is always served with basmati rice (aka baht). Growing up, dahl baht was served EVERY SINGLE NIGHT. I’m sure you’d think I would have gotten tired of it, but I loved it. Even to this day, when I go home, I ask my mom to make me some! Nothing is more soothing and comforting! I made my quick semi-homemade version a lot healthier by using brown rice and topping it with thinly sliced carrots and cherry tomatoes. Plus the soup itself is super healthy, it’s not only yummy, it’s vegan, gluten-free and organic! They have a huge variety of soups that are vegan, vegetarian and dairy-free, which I can appreciate since most pre-made soups are made with chicken or beef broths.
You can find Boulder Organic! Soups at Whole Foods if you’re in the Bay Area – but they are also available at Target, Costco and other grocery stores across the US. They’re in the refrigerated section near the hot foods since the soups are made fresh and never frozen!
After I took all my pretty pictures for the post, I loaded on the veggies! Feel free to add steamed broccoli, blanched kale or any other veggies you like on top!
Boulder Organic! Red Lentil Dahl Soup and Rice Bowl
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
- 1 (24 oz) tub of Boulder Organic! Red Lentil Dahl Soup
- 2 cups cooked brown rice
- 1/2 cup cherry tomatoes, halved
- 1 carrot, thinly sliced
- cilantro (optional)
- sprouts (optional)
- plain Greek yogurt (optional)
Instructions
- Shake the Boulder Organic! soup and then pour into a saucepan. Heat on medium heat until hot. Alternatively, you can also pour the soup into a large bowl and microwave it for 2-3 minutes!
- Spoon cooked brown rice into two bowls and use a spoon to push the rice to one side. Pour the hot soup into the empty space. Top with cherry tomatoes, thin slices of carrot, cilantro, sprouts, and yogurt. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Disclaimer: This post was sponsored by Boulder Organic! As usual, all opinions are my own. I wouldn’t be sharing a product that I didn’t love myself! Thanks for supporting the occasional sponsored post that keeps Milk & Cardamom running!
