Serves: 4⁠
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1 1/2 cups red lentils⁠
1/4 cup white rice⁠
1 onion⁠
6 cups water⁠
2 Tablespoons tomato paste⁠
2 garlic cloves⁠
1 teaspoon sea salt⁠
1 lemon, juiced⁠
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To drizzle on top for serving:⁠
2 Tablespoons butter or olive oil⁠
1 teaspoon dried mint (fresh can be used)⁠
1 teaspoon red chili flakes (or 1/4 teaspoon ground cayenne)⁠
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Method:⁠
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1. Ideally, soak the rice and lentils in advance of making from 1 hr. - 24 hrs. ⁠
2. Rinse the lentils and rice in a sieve until the water runs clear. Place in a large stockpot.⁠
3. Finely dice the onion and add to the stockpot.⁠
4. Cover the lentils, rice and onion with 6 cups of water over medium heat. ⁠
5. Cook the lentils until cooked through, approximately 10-20 minutes. ⁠
6. Juice the lemon. ⁠
7. Ideally, use a mortar & pestle to grind the raw garlic cloves. If you don't have use the knife to smash and rub into your counting board to break down the garlic. ⁠
8. Stir into the lentils: tomato paste, salt, lemon juice and garlic. ⁠Immersion blend for best results!
9. In a small saucepan gently melt the butter (or heat the oil) with the dried mint and chili flakes. ⁠
10. Drizzle the butter/spice mixture over each bowl of soup. ⁠
11. Traditionally served with bread, sprigs of parsley, sliced radishes & lemon wedges.⁠