Tajik Green Lentil and Rice Soup
Prep time
Cook time
Total time
Take a culinary trip to Tajikistan with this recipe for Tajik Green Lentil and Rice Soup. Flavored with cumin seeds and allspice, it is delightful.
Recipe type: Soups and Stews
Serves: 6 to 8 servings
  • About ¼ cup olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 4 medium tomatoes, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons cumin seeds
  • ½ teaspoon ground allspice
  • ¼ cup green or brown lentils, washed
  • ¼ cup brown rice, washed
  • 2 bay leaves
  • 4 cups or more as needed hot vegetable stock or water
  • Salt and ground black pepper
  • ½ cup goat cheese (can substitute Greek yogurt or plain yogurt)
  • A handful of chopped fresh herbs – parsley, cilantro, mint
  • Squeeze or lemon
  1. Heat a large saucepan over medium heat and add the olive oil. Add in the onion, celery, carrot, and tomato, and cook until softened.
  2. Add the garlic, cumin seeds, and allspice. Cook for another minute, then stir in the lentils, rice, and bay leaves.
  3. Pour in the vegetable stock or water. Season with salt and pepper to taste.
  4. Bring to a boil, then turn down the heat and cover the pan. Cook for 20 to 30 minutes until the rice and lentils are tender.
  5. Stir in the fresh herbs for the final 5 minutes of cooking.
  6. Remove from the heat and, if desired, pour in some lemon juice. If the soup is too thick, loosen it with some boiling water.
  7. Ladle into serving bowls. Crumble in the cheese and serve.
Adapted from Samarkand: Recipes and Stories from Central Asia & the Caucasus, by Caroline Eden and Eleanor Ford.
Recipe by AZ Cookbook at https://azcookbook.com/2017/04/27/tajik-green-lentil-and-rice-soup/