Rating: 3 stars
5788 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5788
  • 4 star values: 0
  • 5 star values: 0
  • 5,788 Ratings

This velvety soup gets intense flavor from cumin and sweetness from caramelized onions. Toasted bread torn into pieces adds great crunch. Slideshow:  Healthy Soups 

Reem Acra
March 2014

Gallery

Credit: © John Kernick

Recipe Summary

total:
1 hr
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement
Advertisement