This is one of the meals I grew up eating. It takes me back to Iftar with my best friend's family. This is popular all over the Middle East and there are lots of different variations! Feel free to get creative with your ingredients.
Ingredients
Serving size: 6 servings
4 carrots, chopped
2 onions, chopped
2 garlic cloves
1 cup red split lentils
½ cup basmati rice
6 ¼ cup of water (I added more as it cooks, to reach desired consistency)
1 tbsp turmeric
2 tsp cumin
2 tbsp olive oil
Salt and pepper to taste (I added about 1 tsp each)
Half bunch of parsley, stems removed and chopped.
Lemons, for serving
Directions
Chop carrots and onion, peel and mince garlic.
In a large pot over medium heat, add all ingredients and heat until it comes to a boil. Add parsley, then cover and lower to a simmer for 25-30 minutes. Check on the pot every 10 minutes to stir and add water as needed, to reach desired consistency.
Taste and add salt and pepper as needed.
Allow the soup to cool and blend all ingredients together in a food processor, or serve with a chunky consistency.
Serve with lots of fresh lemon!
Adapted from: Olivia Melkonian & her nene
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