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 Ease
of preparation, basic mainstay ingredients, high
nutritional value, all click together in this delightfully
appealing soup. Try it, the chances are that you will really
enjoy it!
Every ingredient is essential. Nothing is to be omitted!
- 175
mL (2/3 cup) red lentils.
- 1 onion, diced.
- 20mL (4 tsp) flour.
- 50 mL (1/4 cup) rice.
- 25 mL (2 tbsp) vegetable oil.
- 15 mL (1 tbsp) salt.
- sprinkling of black pepper.
- 1/4 red sweet pepper, diced.
- 1.25 L (5 cups) water.
- juice of half a lemon (approx.).
- 30 mL (2 tbsp) finely chopped parsley.
- 10 mL (2 tsp) olive oil.
Remove any stones or foreign matter from between the lentils.
Place in a large cooking pot, wash and drain. Add onion to
lentils, along with flour, rice, vegetable oil, salt, pepper
and sweet pepper. Mix well. Add water, stir, place over high
heat and bring to a boil, watching carefully that it does not
overflow. Lower heat very low and simmer, covered, for 45
minutes.
Pour into a blender and blend until creamy or beat with an
electric or hand beater for 2 minutes. Add lemon juice to
taste, parsley and olive oil. That's it, no additional
cooking! It should taste tangy.
Serve hot in winter--lukewarm in summer. As soup thickens when
cooled down, you may thin it with a bit of water.
Makes 5-7 servings.
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