Directions
- 1Rinse the red lentils and rice.
- 2Add 6 cups of water to a pot.
- 3Add the rinsed lentils and rice to the pot.
- 4Add one whole red bell pepper and a quarter of a white onion, both sliced, to the pot.
- 5Add some salt to taste.
- 6Add a little bit of cumin for depth.
- 7Add Aleppo pepper.
- 8Squeeze the juice of half a lemon into the pot.
- 9Bring the soup mixture to a boil.
- 10Once boiling, reduce to a simmer and cover, letting it cook for about 30 minutes until the lentils are cooked through.
- 11Cut the Arabic bread into small triangles for pita chips.
- 12Place the pita triangles in a bowl.
- 13Drizzle olive oil over the pita triangles.
- 14Season the pita triangles with salt.
- 15Sprinkle sumac over the pita triangles.
- 16Spread the seasoned pita triangles on a baking sheet lined with parchment paper.
- 17Bake the pita chips in the oven at 400 degrees Fahrenheit for about 12 to 15 minutes.
- 18Fry the remaining three-quarters of the white onion in a pan with oil until they are golden brown and crispy.
- 19Transfer the fried onions into the cooked lentil soup.
Ingredients
- 2 cups Red Lentils
- 0.25 cup Uncle Ben's Rice (or any white rice)
- 6 cups Water
- 1 whole Red Bell Pepper
- 0.25 whole White Onion
- Salt
- Cumin
- Aleppo Pepper
- 0.5 whole Lemon
- Arabic Bread
- Olive Oil
- Sumac
- 0.75 whole White Onion (for frying)
Equipment
PotMeasuring cupColanderWooden spoonFrying panBaking sheetParchment paperBowlSpoon
Tips
- For a soupier consistency, add more water as lentils absorb liquid over time.
- The fried onions add a nice richness to the soup.
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