Ingredients
- 1 cup uncooked lentils
- 1/2 cup uncooked rice
- 4 cups water
- 1 onion, chopped
- Salt and pepper to taste
- Virgin Olive Oil
Instructions
- Rinse lentils and place in a pan with water.
- Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.
- Add onions and residue, seasonings and rice to the lentils.
- Cook for 20 minutes while often stirring.
Quick Notes
Can be eaten hot or cold.
Variations
Green or vegetables salad can be accompanied on the side.
Cooking time (duration): 40
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: November 24th, 2009
Categories:
Lebanese
Tags:
boil,
cook,
lentils,
lunch,
oil,
olive,
onion,
pepper,
rice,
rinse,
salad,
salt,
vegeterian,
water
Comments:
1 Comment.
Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- Bring to a boil.
- Reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
My rating:4 stars: ★★★★☆
Posted: November 21st, 2009
Categories:
Snack,
soup
Tags:
Brunch,
cream,
garlic,
onion,
parsley,
pepper,
pumpkin,
salt,
soup,
thyme,
vegeterian
Comments:
No Comments.
- GhD 