Ingredients
- 1 cup orange/red lentils
- 1/2 cup rice
- 1 cup chopped onion
- 2 cups chopped carrot
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander seed
- 2 tsp salt
- 1/2 tsp ground black pepper
- 4 tbs olive oil
- 10 cups water
- 1 cup chopped parsley
- cut lemon
Directions
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In a large pot add 10 cups of water, lentils, rice and 1 tsp salt, cook on low heat for 40 minutes. In a saucepan on medium heat, add the olive oil and onions and brown the onions for 5 minutes. Next, add the carrots to the onions and cook for another 3 minutes. Add the onion carrot mix to the soup pot, add the 1 tsp salt, turmeric, cumin, coriander and black pepper and let cook for another 15 minutes. Serve soup with parsley on top and a few squeezes of lemon juice. Refrigerate leftovers, keep or 5 days in the refrigerator.