As the leaves outside begin to change colors, I begin to crave soup. Autumn is by far my favorite season, and this lentil soup is indeed my favorite soup. I have fond memories of lunches at Sababa in Toronto with friends, and the day I got a copy of their soup recipe. Apparently so many people had been asking, they finally included it in an interview in The Toronto Star. The soup tastes even better the next day after the flavors have had a chance to mingle and get to know each other. A lot like life, no?
One nice additional touch on this one, is to carmelize some onions, finely sliced, and add them atop each bowl as a garnish. Simply divine.
As appeared in the Toronto Star
1.25 cups red lentils
.5 cup white rice
.33 cup vegetable oil
1 large yellow onion, chopped
6 cups warm water
1 tbsp vegetable stock
1 tbsp ground cumin
1 tbsp olive oil
1 tbsp salt or to taste
lemon wedges optional
- Soak lentils and rice in warm water. Add onion to hot vegetable oil in a large saucepan. Add the 6 cups water and bring to a boil.
- Drain soaking lentils and rice, rinse well then add to boiling water with onion and boil 15 to 20 minutes.
- Add vegetable stock, cumin, olive oil and salt. Serve each bowl with wedge of lemon.
Makes 8 cups