Tajik Green Lentil and Rice Soup
Author: Feride Buyuran (original credit below)
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
- Heat a large saucepan over medium heat and add the olive oil. Add in the onion, celery, carrot, and tomato, and cook until softened.
- Add the garlic, cumin seeds, and allspice. Cook for another minute, then stir in the lentils, rice, and bay leaves.
- Pour in the vegetable stock or water. Season with salt and pepper to taste.
- 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.
- Stir in the fresh herbs for the final 5 minutes of cooking.
- Remove from the heat and, if desired, pour in some lemon juice. If the soup is too thick, loosen it with some boiling water.
- Ladle into serving bowls. Crumble in the cheese and serve.
Recipe by AZ Cookbook at https://azcookbook.com/2017/04/27/tajik-green-lentil-and-rice-soup/
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