Ingredients
- 3 tablespoons olive oil
- 1 cup onion,diced
- 5 ounces lentils,(3/4 cup)
- 3 1/2 ounces uncooked basmati rice,(1/2 cup)
- 1 can (6 ounce)tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 6 cups vegetable broth
- Garnish:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh lemon juice ,(from 2 large lemons)
- 2 tablespoons parsley,minced
- 2 tablespoons scallions, minced
- 2 tablespoons dill, minced
How to Make
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Step 1: In a large pot with a lid,
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Step 2: Heat the oil over medium-high heat until it shimmers.
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Step 3: Add the onion, and stir occasionally until it starts to brown, about 5 minutes.
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Step 4: Stir in the lentils and rice, coating them in the fat.
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Step 5: Add the tomato paste, cumin, salt, pepper and cinnamon.
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Step 6: Add about 2 cups of the stock,
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Step 7: And stir to dissolve the tomato paste and evenly disperse the spices.
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Step 8: Add the remaining stock, stir well, increase the heat to high and bring to a boil.
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Step 9: Decrease the heat to medium-low, stir, cover and simmer until the rice and lentil are cooked through, 20 to 25 minutes.
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Step 10: (If soup thickens more than you’d like, add water, 1/4 cup at a time.)
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Step 11: Taste, and adjust the seasonings, if needed.
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Step 12: Stir in about three-quarters of the parsley and remove from the heat.
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Step 13: Just before serving, stir in the lemon juice
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Step 14: Put Topping on
We hope you enjoy this recipe!
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