| Lentil & Rice Soup |
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4 Tbsp vegetable oil
2 large onions, finely chopped 2 cloves garlic, crushed 1 cup split lentils 1 & 1/2 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp turmeric 1/4 tsp cayenne Pinch saffron 7 cups boiling water 4 Tbsp rice, rinsed 2 Tbsp fresh coriander, finely chopped 4 tsp lemon juice Heat oil in a saucepan, then saute onions until they begin to brown. Add garlic and stir-fry for another 3 minutes, then add remaining ingredients, except coriander leaves and lemon juice. Bring to a boil then cover and cook over medium heat for 25 minutes or until lentils are tender. Remove from heat, stir in coriander leaves. Place into eight soup bowls then stir in 1/2 tsp lemon juice into each serving. |
