Ingredients
Equipment
Method
Cooking Instructions
- Heat olive oil in a medium-sized Dutch oven over medium-high heat for 1-2 minutes until shimmering.
- Add diced onion and minced garlic; sauté for about 5 minutes until soft and translucent.
- Sprinkle in cumin, turmeric, and paprika; stir for about 1 minute to bloom the spices.
- Combine red lentils, rice, salt, and pepper; cook for 3-5 minutes, stirring to combine.
- Add vegetable broth, bring to a boil, reduce heat to simmer, cover, and cook for 30-35 minutes.
- Check consistency; add more broth if too thick or blend for a creamier soup.
- Stir in fresh lemon juice, adjusting salt and pepper to taste.
- Serve warm with warm pita or crusty bread.
Nutrition
Notes
Monitor soup consistency during cooking and adjust broth as needed. Using fresh ingredients like garlic and lemon juice enhances flavor significantly. Customize spices to your taste.
