Arabian Lentil & Rice Soup

by Lucas
Created • Updated
From the cookbook Appetite for Reduction

Prep Time: 15 minutes

Cook Time: 45 minutes

Yields: 6 servings

Ingredients

  • 1 medium-size onion, diced small
  • 6 cloves garlic, minced
  • 2 teaspoons olive oil
  • Several pinches of freshly ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 cups small-diced carrots
  • 1 cup dried red lentils
  • 1/2 cup brown basmati rice
  • 1 teaspoon lemon zest
  • 6 cups vegetable broth
  • 1/4 cup freshly squeezed lemon juice

Directions

  1. Preheat a 4-quart pot over medium-high heat. Sauté the onions in the oil until translucent, about 4 minutes. Add the garlic, pepper, and salt and sauté for another minute. Add the spices and stir continuously for about 15 seconds to toast them a bit.
  2. Add the carrots, lentils, rice, zest, and broth. Cover the pot and bring to a boil, keeping a close eye on it. Once it's boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are creamy and the rice is tender. Depending on the rice you use, it could be 15 minutes more or less. Stir occasionally to prevent the soup from burning at the bottom. If necessary, thin the soup with water. Add the lemon juice. Taste for salt and seasonings.
  3. Let the soup sit for 10 minutes or so for maximum flavor, and serve.