Shorba (lentil soup)

Name: Shorba (lentil soup) recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 2 onions, finely chopped; 2 tbs cumin seeds, toasted, crushed; 1/2 long red chilli (optional), finely chopped; 2 cups (400g) red lentils, rinsed, drained; 1/4 cup (50g) medium grain white rice, rinsed, drained; 1/2 bunch flat-leaf parsley, finely chopped, plus extra to serve; Lemon wedges, to serve

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This easy and nourishing lentil soup is a staple throughout the Middle East, and a popular start to the traditional Iftar feast after sundown throughout Ramadan.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
2 onions, finely chopped
2 tbs cumin seeds, toasted, crushed
1/2 long red chilli (optional), finely chopped
2 cups (400g) red lentils, rinsed, drained
1/4 cup (50g) medium grain white rice, rinsed, drained
1/2 bunch flat-leaf parsley, finely chopped, plus extra to serve
Lemon wedges, to serve

Method

1.

Heat oil in a large saucepan over medium-high heat. Add the onion, cumin, chilli (if using) and 1 tbs salt. Cook, stirring frequently, for 6-8 minutes until lightly golden. Stir in the lentils and 3L water and bring to the boil. Reduce heat to medium-low, cover tightly with a lid and cook, stirring occasionally, for 20 minutes or until lentils have softened. Remove the lid, stir in the rice and cover again. Cook for a further 15-20 minutes until rice is cooked. If your mixture is not a soupy consistency, stir in an extra 1/3 cup (80ml) water at a time until you reach your desired consistency. Add parsley, season to taste and stir to combine.
2.

Divide soup among serving bowls, scatter with extra chopped parsley, drizzle with extra olive oil and serve immediately with lemon wedges.

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