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2 onions diced
Sauté diced onions until soft.
Add lentils, Arborio rice and long grain rice, cumin, and instant soup mix, stir to mingle flavors and then add water. Add fresh ground pepper to taste. (I don't use extra salt as the soup mix has enough to my taste.) I add the parsley and green onions after it comes to a boil.
When soup is cooked, using either a hand blender or a food blender, using quick pulse movements so that the soup has a semi-thick consistency. If using a food blender, add 2 to 3 cups at a time and pour into an alternate bowl until you have come to your last blending and then it can all be put back into the pot and blended together.
A couple of tbsp. of lemon juice (either fresh or concentrated) can be added before blending.
Bring to boil, lower heat and cook for 1/2 hour.
Poster's Notes:
Posted by Sylvia Kirshner
Nutritional Info Per Serving: N/A
1 lb. lentils (red) OR use l can lentils, rinsed and drained
1/2 cup Arborio rice
1/2 cup long grain rice
1 tsp. cumin
2 tbsp. pareve chicken instant soup mix
12 cups water
2 tbsp. chopped parsley
2 tbsp. chopped green onion
Salt and pepper to taste
Lemon juice (optional)
I have a lentil soup recipe which I got from a Middle Eastern Restaurant in Toronto. It is completely vegetarian as I use pareve chicken soup powder for flavoring instead of chicken broth as I keep kosher and also this makes it pareve as well. The recipe can easily be doubled and freezes well. I tend to make a double batch as one of my daughters loves this soup.