I love to make soup, more than I like to eat soup. This, however, has been one of all time favourites and is a staple in middle eastern food. I have adapted this recipe from Sababa Restaurant, and really think it is the perfect hearty soup. Serve it with a hunk of crusty bread and you have a nice meal. The recipe calls for red lentils, but I have used everything, except beluga, for this and it has turned out well. You might need to adjust the cooking times, though.

Have you entered the contest yet, and checked out my other lentil post about Frank at the AGO? I also visited TOCA by Tom Brodi at The Ritz, and will put that post up very soon. I hope you make this soup and enjoy it. Let me know what you think or would do differently.

Lentil Soup Recipe

1 1/2 cups red lentils

1/2 cup rice

1/3 cup vegetable oil

1 large yellow onion, chopped

6 cups warm water

1/4 cup stock (vegetable works fine, but I prefer chicken)

1-2 tbsp ground cumin or paprika depending which flavour you prefer, or you can even add chilis for some heat

1 tbsp olive oil

1 tbsp salt or to taste

Lemon wedges (optional)

• Soak lentils and rice in warm water.
• Cook the onions in the oil, until translucent.
• Add the 6 cups water and bring to a boil.
• Drain the lentils and rice, rinse well then add to boiling water.
• Boil for 15 minutes, uncovered.
• Remove from heat and stir in stock, cumin, olive oil and salt.
• You can blend the soup at this point to your desired consistency, or leave it as is. It will produce a thick stock, so to thin this out just add some stock.
• Serve each bowl with wedge of lemon.