Serves 6
Made with red lentils, white rice, and a healthy dose of cumin, this coral-colored soup is similar to Turkish corba. Serve it topped with feta and cilantro.
| 2 | tablespoons olive oil |
|---|---|
| 1 | large onion, diced |
| 2 | stalks celery, halved lengthwise and thinly sliced |
| 2 | teaspoons ground cumin |
| Salt and black pepper, to taste | |
| 1 | can (about 14 ounces) diced tomatoes |
| 1 | can (about 15 ounces) chickpeas, drained |
| 1½ | cup red lentils |
| 4 | cups vegetable stock |
| 3 | cups water |
| 3 | tablespoons long-grain white rice |
| 2 | ounces feta, crumbled (½ cup) |
| 2 | tablespoons chopped fresh cilantro |
1. In a soup pot over medium-high heat, heat the oil. Add the onion and celery. Cook, stirring occasionally, for 8 minutes or until the onion softens.
2. Add the cumin, salt, and pepper. Cook, stirring, for 1 minute. Add the tomatoes, chickpeas, lentils, stock, water, and rice. Bring to a boil, lower the heat, cover the pan, and simmer, stirring occasionally, for 20 minutes, or until the lentils are tender.
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3. Taste for seasoning and add more salt and black pepper, if you like. Ladle the soup into bowls and garnish with feta and cilantro.