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Serves 6
INGREDIENTS:
8 oz. red lentils
6 cups water
1 large onion, finely chopped
4 celery sticks, thinly sliced
2 carrots sticks, thinly sliced
1 cup uncooked rice
3 tbsp. tomato paste
2 tbsp. fresh garden herbs, finely chopped (parsley, chives)
1 large bay leaf
1 large clove elephant garlic, crushed
1 tsp. cayenne pepper
2 tbsp. lemon juice
2 tsp. salt
3 tsp. coarsely ground black pepper
METHOD:
Bring water to a boil in a deep pan. Add lentils, onion, celery, carrots, garden herbs, bay leaf, elephant garlic, lemon juice, cayenne pepper, salt and black pepper. Boil rapidly for 15 minutes until frothy. Remove froth with a spoon and discard.
Reduce heat and simmer for 1/2 hour. Add rice and tomato paste. Simmer gently for 1 hour. Put in blender for a smoother soup. Serve red hot with herbed naan bread.
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