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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A simple lentil and rice soup in the middle eastern style. Also easily modified to be vegetarian. Ingredients:
1 t olive oil |
2 large onions, chopped |
1 small hot pepper, finely chopped (or whole dried chile, removed before serving) |
8 c chicken stock (veggie stock for vegetarians) |
2 c toor dal, rinsed (or other split lentils) |
1 t cumin |
2 t ground coriander seeds |
1/2 teaspoon pepper |
pinch of saffron (optional) |
2 t white rice, uncooked (typically basmati or similar) |
salt to taste |
Directions:
1. 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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