lentil soup

Lentil soup

  • Servings: 6
  • Difficulty: easy
  • Print

This dish so comforting and stick to your rips kind of soup doing winter time…

Healthy homemade soup in no time and also freezes really well by dividing it in to portions in freezer bags and lay flat in the freezer.

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1 large onion chopped

1/2 cup long grain rice

1 1/2 Tbsp. cumin

1  Tbsp. salt

14 cups of beef stock or 16 cups of water and two TBS of better than bouillon beef flavor paste

4 tbsp. olive oil

2 tbsp. margarine

1/2 Tbsp. black pepper

1 Lemon Juice or Lime Juice or about 4 TBS and extra to serve with the soup.

In a large saucepan sauté onion in olive oil and margarine, add salt, black pepper, cumin and cook until soft and light brown.

Add the remaining ingredient except the lemon juice and bring to boil, reduce heat to low and simmer part covered until the lentil and the rice fully cooked, about 30-35 minutes.

If the soup seems too thick; add hot water a cup at a time until you reach the consistency you desire. Add the lemon juice and stir.

Served with; toasted pita bread, a squeeze of fresh lemon juice, sliced radishes and green onion.

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