This is our take on a Persian Lentil Soup, in some places it's called Shorbat Adas Lentil Soup or شوربة العدس or سوپ عدس. The background is a local restaurant makes a soup like this, and we wanted to try and re-create it at home. If you can't find the dried lime or lemon, you could replace it with a squeeze of fresh at the end.
|Olive oil||30 Milliliter (2 tbsp)|
|Onion||1 Medium , mince|
|Garlic||2 Clove (10 gm) , mince|
|Cumin||5 Milliliter (1 tsp)|
|Ground turmeric||5 Milliliter (1 tsp)|
|Ground coriander||5 Milliliter (1 tsp)|
|Red lentils||250 Milliliter , washed (1 cup)|
|Rice||125 Milliliter (1/2 cup)|
|Coarse salt||5 Milliliter (1 tsp)|
1. Heat the oil in a stock pot, to medium high and cook the onions just until they start to brown.
2. Add in the garlic and cook, just to fragrant.
3. Add the cumin, coriander, and turmeric - stirring constantly for 35-40 seconds.
4. Add the lentils and rice, stir to coat.
5. Pour in the chicken stock, stirring to combine.
6. Add the limes* and bring to a simmer.
7. Adjust salt level.
8. Cover and simmer until rice and lentils are cooked 1- 2 hours.
9. Serve and enjoy!
Limes are put in whole, but can be pierced depending on how much flavour you are looking for.