Ingredients
- 3 tablespoons ghee or olive oil
- 1 medium yellow onion (8 ounces), diced
- 3/4 cup (5 ounces) green or brown lentils
- 1/2 cup (3 1/2 ounces) uncooked basmati rice
- One (6-ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried mint leaves (optional)
- 1/2 teaspoon fine salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 6 cups low-sodium vegetable or chicken broth, divided
- 1/2 bunch (2 ounces) fresh parsley, preferably curly, leaves and tender stems, finely chopped and divided, plus more for serving
- 1/4 cup fresh lemon juice (from 2 large lemons), plus more to taste
Directions
Step 1
In a large Dutch oven or pot with a lid, heat the ghee or oil over medium-high heat until it shimmers. Add the onion, and cook, stirring occasionally, until it starts to brown, about 5 minutes.
Step 2
Stir in the lentils and rice, coating them in the fat. Add the tomato paste, cumin, dried mint, if using, salt, pepper and cinnamon. Add about 2 cups of the stock, and stir to dissolve the tomato paste and evenly disperse the spices. Add the remaining stock, stir well, increase the heat to high and bring to a boil. Decrease the heat to medium-low, stir, cover and simmer until the rice and lentils are cooked through, 20 to 25 minutes. (If soup thickens more than you’d like, add water, 1/4 cup at a time.) Taste, and adjust the seasonings, if needed.
Step 3
Stir in about three-quarters of the parsley and remove from the heat. Just before serving, stir in the lemon juice. Divide the soup among bowls, top with the remaining parsley and serve hot.
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