This is a soup that we’ve often had as a main meal - probably more suited to winter, but exceedingly delicious and warming - and easy!
Any leftovers go thick, like dal, perfect to use up with some naan bread.
Red lentil and rice soup
2 veg stock cubes
1.75 litres boiling water
200g red lentils
100g risotto rice
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp black pepper
2 large onions
2 tbsp oil
1 lemon
Dissolve stock cubes in the boiling water. Add the lentils, rice, spices and pepper. Bring to boil and simmer gently, stirring occasionally, for about 45 minutes, until lentils have dissolved and the rice is very tender.
Meanwhile, peel, halve and finely slice the onions. Heat the oil in a large frying pan and stir in the onions. Cover the pan and cook over a low heat, stirring occasionally, until very soft.
Then increase heat and fry, stirring frequently, until very brown, caramelised and virtually burnt.
Drain on kitchen paper.
Stir into the finished soup - they give a wonderful flavour - with the juice of a lemon.
Very nice with warm naan bread.