Red lentil and rice soup, I’ve adapted the recipe slightly from the original.
2 chicken or veg stock cubes
1.75 litres boiling water
200 g red lentils
100g risotto rice
2 tsp ground coriander, 2 tsp ground cumin (I use heaped tsps)
F2 large onions
2 tbsp oil
Juice of one lemon
Dissolve stock cubes in the water in a large pan. Add the lentils, rice and spices. Bring back to boil, turn down to simmer, stirring occasionally, for around 40 - 45 minutes, until the lentils have dissolved and the rice is very tender.
Meanwhile, halve and finely slice the onions. Heat the oil and stir in the onions, cover than pan and cook over a very low heat, stirring now and then, for about 30 minutes, until very soft. Then increase heat and fry, stirring frequently, until very brown, caramelised, and almost burnt.
Drain on kitchen paper.
Stir into the soup, with the lemon juice.
Any left over soup goes thick, like dal, v good warmed up and served with naan bread.
