Lentil Soup
Ingredients:
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1 cup red/orange lentils, picked over and rinsed
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[1/2] cup long-grain rice
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10 cups water
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2 tsp. salt
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3 TB. extra-virgin olive oil
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Butter 1/2 tbspn
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1 medium yellow onion, chopped
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4 medium carrots, diced
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1 cup Red Cabbage
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1 cup Green Onions finely chopped
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1 tsp. turmeric
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1 tsp. cumin
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1 tsp. coriander
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[1/2] tsp. ground black pepper
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1 cup fresh parsley, finely chopped
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1 medium lemon, quartered (optional)
Preparation Method:
Pressure Cook Lentils and rice by adding sufficient amount of water and salt and little tumeric.
In a small saucepan over medium-low heat, heat extra-virgin olive oil and little butter. Add yellow onion, and saute, Add carrots, red cabbage and spring onions and fry for a while
Once the lentils and rice are cooked use a hand blender to make the lentil and rice to a smooth paste and add more water and bring the mixture to boil by adding in cumin, coriander, and black pepper powder, stir and cook.
Now add the fried veggies and onions mixture to the pot of soup and mix thorougly. Stir in parsley, and remove the pot from heat.
Serve soup with lemon wedge to squeeze onto soup (if using).