EGYPTIAN: Red Lentil Soup

June 1, 2006 at 11:26 am Leave a comment

The first time I cooked this was for a memorable Sabbath lunch with Buffy and Helo. Much love to both of you ladies.

1 1/4 cup red lentils
1/2 cup rice
1/3 cup canola oil
1 large onion
6 cups vegetable stock
1 TBSP cumin
1 TBSP olive oil
salt & pepper

1. Rinse the lentils.
2. In a large saucepan, heat oil and cook the onion for one minute.
3. Add the stock and bring to a boil.
4. Add lentils and rice. Cook for twenty minutes.
5. Add cumin, oil, salt, and pepper.

Eat as soon as possible. All of it.


Entry filed under: Dairy-Free, Egyptian, Vegan, Vegetarian. Tags: , .

RED LENTILS: What are they? FUSION: Mexican Supper with Quinoa

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