Ingredients

The following ingredients have 2 Servings
  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced small
  • 3 cloves of garlic, minced
  • 1 tsp ground sweet paprika, you may also use smoked paprika
  • 1 tsp ground turmeric
  • 3/4 tsp ground Allspice
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1/4 tsp hot pepper flakes or Aleppo pepper (optional if you like a little heat)
  • 2 cups brown lentils picked over and rinsed, you may also use green lentils (See Note)
  • 8 cups veggie broth, veggie chicken broth or water
  • 1-2 tsp salt (See Note 3)
  • 1 - 28 ounce can of small diced tomatoes, you may also use crushed tomatoes
  • 1/2 cup basmati, jasmine rice, or any rice you have on hand. (See note 2 if using brown or wild rice)
  • Schug ( Optional)

Instruction

  • In a large pot  heat the olive oil
  • Add diced onions and garlic cook on medium-high for 3 minutes, add the spices, cook for an additional 3 minutes.
  • Add water or broth and lentils, and bring to a boil. Reduce heat to medium-low and let the lentils simmer covered for 25 minutes or until tender, but not mushy. Some lentils may require a longer cooking time. ( See Note 1). Do not leave the lentils unattended or they will burn when most of the water has evaporated.
  • Add salt ( See Note 3), canned tomatoes, rice and bring to a boil again. Reduce heat, simmer covered for 20 minutes or until rice is cooked. ( See Note 2).  Same advice again, do not leave the soup unattended or it may burn when most of the water has evaporated.
  • If the soup is too thick add some water to achieve the desired consistency.
  • Serve hot with some Schug on top (optional)