INGREDIENTS
One Large Onion, sliced
3 Garlic Cloves, crushed
2 tbsp. Olive Oil
2 tbsp. Vegetable Oil
2 cups Green Lentils
1/2 cup Rice
1 tsp. Cumin
1/2 tsp. Black Pepper, optional
1/2 tsp. Cinnamon, optional
10 cups of Water, or 2 & 1/2 Liters
METHOD
We start by lightly caramelizing together the onions and garlic in oil. The caramelized onions will add a good flavor to the soup.
Add the lentils and fry with the onion, then add the rice and stir fry.
Add the spices, cumin, black pepper, and cinnamon, stir fry together.
Add water, cover the cooking pot, let it boil then reduce the heat and cook for 35 minutes.
Once the mixture becomes soft, you can use a hand blender, just go straight into the pot and puree the mixture. Then strain the soup for a smoother consistency.
Add salt, adjust the taste of spices. If you like the lemon taste you may add the juice to the pot once the soup is finished.
Serve warm with browned bread and lemon wedges.
