Lentil and tomato soup...slurp!

This middle eastern soup recipe caught my eye, as all middle eastern recipes usually do. The ingredients are perfect for a cold night, hearty, filling, and great to curl up with a good book next to the fire.

1 cup lentils, washed and rinsed

7 cups water

1 tablespoon extra virgin olive oil

2 white onions, chopped

4 cloves garlic, chopped

1 450g peeled tomatoes

2 teaspoons sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon fresh ground black pepper

1/8 teaspoon cayenne

1/4 cup long grain rice, uncooked

1/4 cup lemon juice

Place lentils in water and bring to boil. Lower heat, cover and let simmer for 30 minutes

In a frying pan or sauteuse, heat oil. Add onions and garlic and cook until tender and transluscent. Allow to caramelize a little to get the flavor out.

Stir in the rest of the ingredients except for lemon juice. Saute for another 5 minutes. Savor the aroma that will come out. It will be heavenly.

Remove pan from heat, and let cool for about 2-3 minutes. Then transfer contents into the simmering lentils gently. Stir to distribute evenly. Let cook for another 20 minutes until lentils and rice are tender.

Before serving, ladle into bowls. Spritz some lemon juice and serve while hot.

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