Tuesday, 20 January 2009


  • 1 small onion, chopped finely
  • 1 tbsp olive oil
  • 2 tsp flour
  • 3 cups stock or water
  • 5 tbsp red lentils
  • 1 tbsp rice
  • 2 tsp tomato puree
  • salt and pepper
  • dried mint to serve
1) Cook the onion in a dip pan with the oil until it is lightly browned and soft. Add the flour and mix. Add the water or stock slowly making sure we don't have any  lumps and mix well with flour and onion. Bring it to boil.
2) Wash the lentils and rice together and add into the pan. Mix the tomato puree with little water and pour it into the boiling pan. Turn the heat to medium and cook for 25- 30 minutes or until the soup is cooked.
3) Turn the heat off and add salt and black pepper to taste. Serve it with sprinkled dried mint. Serves 4.

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