Ingredients:
-1 cup lentils
-1¼ cup Egyptian rice
-2 tablespoons ghee
-2 onions
-1 teaspoon cumin (optional)
-1 teaspoon salt
-6 cups water
Preparation:
- Clean lentils and wash well
- wash rice and soak for 1 hour
- dice onions finely
- in a suitable pot, on high heat, add lentils and water
- when boiling point has reached, reduce heat and cover the pot until lentils are cooked
- remove lentils from heat and grind manually or using a electrical grinder
- in another pot add the grind lentils ,and place on the stove
- add the rice to the pot and cover until rice has cooked
- add ghee and onions and fry in a frying pan, until golden in colour
- fried onions are added to the soup. You may add cumin and salt as desired
- leave the pot for a further 10 minutes to achieve a creamy texture
- hot water is added if needed
Lentils soup is served hot, with toasted bread and lemon juice
-1 cup lentils
-1¼ cup Egyptian rice
-2 tablespoons ghee
-2 onions
-1 teaspoon cumin (optional)
-1 teaspoon salt
-6 cups water
Preparation:
- Clean lentils and wash well
- wash rice and soak for 1 hour
- dice onions finely
- in a suitable pot, on high heat, add lentils and water
- when boiling point has reached, reduce heat and cover the pot until lentils are cooked
- remove lentils from heat and grind manually or using a electrical grinder
- in another pot add the grind lentils ,and place on the stove
- add the rice to the pot and cover until rice has cooked
- add ghee and onions and fry in a frying pan, until golden in colour
- fried onions are added to the soup. You may add cumin and salt as desired
- leave the pot for a further 10 minutes to achieve a creamy texture
- hot water is added if needed
Lentils soup is served hot, with toasted bread and lemon juice
