4 years ago5,000+ Views
This is my favorite soup at the Zov's Restaurant in Tustin, California. It freezes well so you can make a large a batch and have some for now and some for later. Add a little extra spice if you like it hot. Although the recipe calls for water, I sometimes substitute broth for a different taste.My favorite twist is to use homemade broth made from lamb bones. Delicious! Yield: 12 servings 3 tablespoons olive oil 6 celery stalks, cut into 1/2-inch pieces 3 carrots, peeled, cut into 1/2-inch pieces 2 onions, chopped 1 pound dried red lentils, see cook's notes 1/4 cup raw long-grain rice 12 cups water 1 tablespoon lemon pepper 1 tablespoon seasoned salt 2 teaspoons salt, plus more to taste 1 1/2 teaspoons ground black pepper, plus more to taste Optional: 1/2 teaspoon ground cumin 1/4 cup fresh lemon juice Garnish: fresh Italian parsley Cook's notes: Dried red lentils are sold at natural food stores, Middle Eastern markets and some supermarkets. When they cook, they turn yellow. Procedure: 1. Heat oil in large stockpot over medium-high heat. Add celery, carrots, and onions; cook, stirring occasionally, until onions are light caramel color, about 10 minutes. Add lentils, rice and water. Cover and bring to boil, about 20 minutes. Reduce heat to medium-low and simmer, covered, until lentils are very soft, stirring occasionally, about 25 minutes. Stir in lemon pepper, seasoned salt, salt, pepper, and if using, cumin. Simmer uncovered until flavors blend, the lentils have fallen apart, and mixture thickens slightly, stirring occasionally, about 20 minutes. Stir in lemon juice. Season to taste, if desired, with more salt and pepper. If desired, cool and store covered in refrigerator for up to 3 days. Soup becomes more flavorful if it is prepared a day in advance and refrigerated. Rewarm it over medium heat, adding more water to thin it to desired consistency. Nutrition information (per serving): 150 calories, less than 5 percent of calories from fat, 2 g fat, 1.5 g saturated fat, 3 mg cholesterol, 29 g carbohydrates, 8 g protein, 220 mg sodium, 4 g fiber
I love parsley as a garnish.
Ohhh yum! All this needs is some really good bread :)
Sounds perfect for autumn and winter, can't wait for some colder weather so I can try this out!