Serves 4-6
Ingredinets:
- 1 Cup Red Lentil
- 1 Heaping tbsp short grain rice (I like the Calrose brand but you can use any short grain rice)
- 2 Cups water
- Extra hot water as needed
- Salt to taste
- Black pepper to taste
- 1 tbsp Ground cumin
- 1/8 tsp Allspice
- 1 Chopped onion
- 1 Chopped clove of garlic
- 2 tbsp Mazola oil
- 1 Fresh Lemon
Directions:
1. Wash the uncooked lentils in cold water. Place washed lentils in pot over the stove and add two cups of water, 1/2 teaspoon of cumin, and stir. Cook on high until comes to a boil with the lid slightly uncovered, for about 30 minutes. As the lentils cook, there will be residue that floats to the top. Spoon the residue and throw it out. Once most of the residue is removed add 1/2 cup chopped onions and stir. Put cover back on slightly for remaining cooking time.
2. While the lentils are cooking, wash the rice in hot water a few times. Once you see that the lentils are getting soft, add the rice to the pot along with the lentil and stir. Keep on high until everything boils, for about 15 minutes, for a total cooking time of about 45 minutes.
3. In a frying pan, place the Mazola oil and add the other half of the onion, chopped garlic clove, salt, black pepper, cumin, and allspice. Stir together until golden for about 3 minutes.
4. Place the contents of the frying pan into the pot of cooked lentil and rice and stir everything. If you feel that the soup is too thick, add extra hot water, not cold, until you get the thickness you like.
5. Pour the soup into bowls, squeeze fresh lemons and enjoy with warm bread.
