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  Added: Nov 03, 2008  •  Visited (2756)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lentil And Rice Soup
What You Need:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and thinly sliced
  • 3 tablespoons chopped parsley
  • 4 cups chopped ripe tomatoes
  • 10 cups Chicken Stock or use canned
  • 2 tablespoons chopped fresh mint leaves or 1 teaspoon crushed dried mint
  • 1 cup lentils
  • Juice of 1½ lemons
  • ¼ cup basmati rice, broken up very coarsely in a blender
  • ½ cup bulgur wheat, medium grind
  • 2 tablespoons tomato paste
  • ½ teaspoon of sugar
  • 2 teaspoons sumac
  • 2 teaspoons Advieh
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    1. Heat a six-quart stove-top covered casserole and add the oil, onion, and parsley.

    2. Saute until the onion is tender and then add the tomatoes.

    3. Saute a few minutes and add the Chicken Stock, mint, lentils, and lemon juice.

    4. Bring to a boil, cover, reduce the heat, and simmer for 30 minutes.

    5. Add the broken rice and bulgur wheat, and simmer, covered, for an additional 1 hour and 15 minutes.

    6. Add the remaining ingredients, taste for salt and pepper, bring to a simmer for a few minutes, and serve hot.

    To Serve: 10
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Vegetables » Lentil
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Grains & Cereals » Wheat
    Dish » Soup

     





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