Active Time
N/A
Total Time
1 HR
Yield
Serves : 6
© John Kernick

How to Make It

Step 1    

Preheat the oven to 375°. In a large saucepan, bring the red lentils, rice, sliced onion, chicken stock, water, cumin and allspice to a boil. Add a generous pinch of salt, cover and simmer over moderately low heat, stirring, until the lentils and rice are tender, about 20 minutes.

Step 2    

In a blender, puree the soup in batches until very smooth. Return the soup to the saucepan and season with salt. Add more water for a thinner consistency, if desired.

Step 3    

Meanwhile, in a large skillet, heat the oil until shimmering. Add the chopped onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until golden, 15 minutes. Remove from the heat.

Step 4    

Spread the bread on a rimmed baking sheet. Bake for 10 minutes, until nearly crisp; let cool slightly. Reheat the soup, if necessary. Ladle the soup into shallow bowls, top with the fried onions and croutons and serve.

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