Lentil and Rice Soup
From davik 14 years ago
- 60 minutes to make
- Serves 4
A simple lentil and rice soup in the middle eastern style. Also easily modified to be vegetarian.
Ingredients
- 1 T olive oil shopping list
- 2 large onions, chopped shopping list
- 1 small hot pepper, finely chopped (or whole dried chile, removed before serving) shopping list
- 8 c chicken stock (veggie stock for vegetarians) shopping list
- 2 c toor dal, rinsed (or other split lentils) shopping list
- 1 t cumin shopping list
- 2 t ground coriander seeds shopping list
- 1/2 teaspoon pepper shopping list
- Pinch of saffron (optional) shopping list
- 2 T white rice, uncooked (typically basmati or similar) shopping list
- salt to taste shopping list
How to make it
- Heat oil in a saucepan and saute onions and hot pepper over medium heat for 10 minutes. Add remaining ingredients and bring to boil. Cover and simmer for an hour or until the lentils are soft. Puree; then return to saucepan and reheat.
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