Lentil, Chili & Thai Basil Soup

• For the soup
• 1 cup brown lentils
• 1/2 cup short grain brown rice
• 3 bay leaves
• 5 cups filtered water
• 20 grams Thai basil
• 2 red birds eye chili, optional
• Chili oil
• 20 grams dried whole long red chili
• 1 bulb garlic, peeled and finely chopped
• 150 milliliters olive oil / avocado oil

1. Rinse the rice and lentils and place in a large pan with the water and the bay leaves.rnrnBring the pan to the boil and cook on a low heat with the lid on for about 30-40 minutes until the rice and lentils are tender. Adding more water if the soup becomes to thick.
2. While they're cooking make your chili oil.
3. In a small pan on low heat* add your oil, then the garlic and cook for about 8 minutes until the garlic just begins to turn golden and crisp up. Make sure you don't take this too far as the garlic will become bitter if it browns. Transfer the garlic & oil to a bowl.
4. Grind the chilies in a spice grinder until you have a rough powder. - you could use chilli flakes here but I find grinding your own is fresher, spices can get a little stale sitting in your cupboard too long.rnMix the chilli flakes into the garlic oil & season with a pinch of salt.
5. *You should keep the heat on low here as olive oil has a low smoking point, which means it burns easily. Avocado has a very nice flavour and has a very high smoking point so you can turn it up a little but be careful not to burn the garlic.
6. To finish the soup season with salt and pepper. Stir through chopped Thai basil and birds eye chilies, if using and 2 tablespoons of the chili oil. Serve the remaining on the side to add more as desired.

soup, brown lentils, short grain brown rice, bay leaves, water, basil, red birds, chili oil, long red chili, garlic, olive oil

Taken from food52.com/recipes/74806-lentil-chili-thai-basil-soup (may not work)