OLD FASHIONED LENTIL SOUP
The lentil soup at Sababa reminded me of the first lentil soup I ever had and why I fell in love with it. Here's my version. When you want lentils to dissolve and thicken a soup, use tiny red lentils (sometimes called pink or orange) but when you want them to keep their shape, use the tiny green lentils. Don't worry that the pretty red lentils turn beigy-brown when cooked.
Makes 6 servings
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1/2 tsp ground cumin
- 1 cup red lentils, rinsed
- 1/4 cup basmati rice, rinsed
- 6 cups water or stock
- 1 1/2 tsp kosher salt
- pinch freshly ground black pepper
- squirt of fresh lemon juice
- 2 tbsp chopped fresh cilantro
- Heat olive oil in a large saucepan. Add onions and cook gently until softened about 2 minutes. Add carrots and cook 2 minutes longer. Add cumin and cook 30 seconds. Add lentils and rice and combine well.
- Add water or stock and salt. Bring to a boil. Reduce heat, cover and cook gently 20 to 25 minutes or until lentils and rice are very tender and soup is thick. (Add more water if necessary.)¬†Season to taste with salt and pepper, a little lemon juice and sprinkle with cilantro when serving.