Back to 6 servings 1 tablespoon olive oil, or a few spoonfuls of vegetable stock for an oil-free version 1 large brown onion, diced 2 medium carrots, diced 2 small celery stalks, diced 2 garlic cloves, crushed 1.5 cups red lentils, dried, orange lentils, no soaking needed 0.25 cup short grain white rice, use up to 1/2 cup for a thicker, porridge-like soup 8 cups vegetable stock, use up to 10 cups for a thinner soup 1 teaspoon ground turmeric 1.5 teaspoons ground cumin 0.5 teaspoon black pepper, cracked, or to taste salt, to taste 1 fresh lemon, juiced fresh parsley, chopped, divided 1 lemon wedge, for serving
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1 Step 1: Heat the olive oil in a large pot over medium-high heat. Cook the diced onion, garlic, turmeric and cumin, stirring, until the onion softens, about 3 to 4 minutes.2 Step 2: Stir in the red lentils until coated in the oil. Pour in the stock, add the rice, then cover and cook on medium heat for 15 minutes.3 Step 3: Add the diced carrot and celery, cover again and simmer for 10 more minutes, until the vegetables are tender and the lentils have broken down.4 Step 4: Turn off the heat and stir in half the parsley and the lemon juice.5 Step 5: Blend with an immersion blender until partly smooth but still with some chunks. Taste and season with salt and black pepper.6 Step 6: Ladle into bowls, garnish with the remaining parsley and serve with lemon wedges to squeeze over each portion.getsaucepan.com/r/bcf21957-50a6-5325-9a9d-a58c6c0a7520
Cook this in Saucepan Shorbat Adas (Iraqi-Style Red Lentil Soup) as one big step at a time. Hands free, with timers that ring.
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