Mjaddara – Lebanese lentil soup

Ingredients for 2 servings:

• 1 cup of lentils (coffee cup)
• 1 m.-sized onion(s) , or larger
• 2 tbsp long grain rice or basmati rice
• e.g. salt and pepper
• n. B. cumin powder
• e.g. spice mix (seven spices), or allspice and nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan

Fill the lentils with salted water until they are covered. Cook the lentils and top up the water as needed. The lentils must always be covered. Cook the rice separately in salted water. Chop the onion, fry it, and add it to the lentils. When the lentils are soft, puree them together with the onions. The soup should still be very liquid. Add the rice and spices and stir. Boil briskly until the lentils thicken, stirring constantly. Divide between plates and serve immediately or allow to cool and eat with pita bread. As it cools, the soup becomes very thick, so you can eat it without a spoon. Serve with salad with sour dressing or pickled cucumbers.