Category: Soup, Vegetarian
Cuisine: Middle Eastern
Yields:
8 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
Ingredients
Adjust Servings
Instructions
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Start with fine dicing the onions. In a large saucepan over medium heat, melt the butter. Add onions plus 1 tsp. of salt and sauté until onions become soft and glossy. Add garlic, sweet paprika and cumin. Cook until fragrant, about 30sec.
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Add tomato sauce, stir and bring to a boil. Follow with water, lentils and rice. Bring to a boil. Lower the heat and add chipotle chili pepper.
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Cover the pot and simmer until the lentils and rice are cooked and plump (about 10min.). The soup should become thick. Turn off the flame and finish with a few dollops of butter (1 tbsp.). Serve with lemon wedges (If using) or drizzled with olive oil.
Notes
Red lentils cook very fast, breaking down and plumping up. For a nice, coarse texture, do not overcook this soup.
Here is a link to good quality lentils:
Red Lentils