SHORBA(LENTILSOUP)
SERVES 6-8 AS A STARTER
(^1) / 4 cup(60ml)extravirgin olive oil,
plusextratodrizzle
2 onions,finelychopped
2 tbscuminseeds,toasted,crushed
(^1) / 2 longredchilli (optional), finely
chopped
2 cups(400g)redlentils,rinsed,drained
(^1) / 4 cup(50g)mediumgrain white rice,
rinsed,drained
(^1) / 2 bunchflat-leafparsley,finely
chopped,plusextratoserve
Lemon wedges, to serve
Heatoilin a largesaucepanover
medium-high heat. Add the onion,
cumin,chilli(if using)and1 tbssalt.
Cook,stirringfrequently,for6-8minutes
untillightlygolden.Stirin thelentilsand
3Lwaterandbringtotheboil.Reduce
heattomedium-low,covertightlywith
a lidandcook,stirringoccasionally,for
20 minutesoruntillentilshavesoftened.
Removethelid,stirin thericeandcover
again.Cookfora further15-20minutes
untilriceis cooked.If yourmixtureisnot
asoupyconsistency,stirin anextra
(^1) / 3 cup(80ml)waterata timeuntilyou
reachyourdesiredconsistency.Add
parsley,seasontotasteandstirto
combine.Dividesoupamongserving
bowls,scatterwithextrachopped
parsley,drizzlewithextraoliveoiland
serve immediately with lemon wedges.
ENTERTAINING.