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Dina Kohl

Adas bi Hamid

Lemony Lentil Soup
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 200 g green lentils rinsed and drained
  • 50 g rice rinsed and drained
  • 1.5 litre water
  • 1 medium onion 125 g, peeled and finely chopped
  • 1 medium potato 150 g, peeled, rinsed and cut into small cubes
  • 6 small garlic cloves peeled and crushed
  • 40 g butter
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 tablespoon dried mint crushed between the palm of your hands
  • 2 tablespoons Lemon juice.

Method
 

  1. To a medium pot add the lentils, rice, onions, potatoes and the water. Cover and bring to a boil over high heat. Reduce heat to medium-low and continue cooking for about 30 minutes, or until the lentils are soft.
  2. Heat the butter in a frying pan over moderate heat and sauté the garlic for 1 minute. Add garlic to the soup and season with the salt and black pepper. Simmer, uncovered, over moderate heat for about 5 o 10 minutes minutes, stirring occasionally. Season to taste if necessary.
  3. Add the crushed mint and lemon juice and serve immediately.

Notes

All images and text © Dina Bayoud Kohl