Red Lentil and Rice Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve the stock cubes in the boiling water in a large pan. Add the lentils, rice, coriander and black pepper. Bring to the boil, turn down to a steady simmer and cook, stirring occasionally, for 35-45 minutes until the lentils have completely dissolved, the rice is beyond tender and the soup creamy. Meanwhile, peel, halve and finely slice the onions. Heat the olive oil in a spacious frying pan and stir in the onions. Cover the pan and cook over a low heat, stirring occasionally, for about 30 minutes until very soft. Increase the heat and fry, stirring frequently, until very brown, caramelised and virtually burnt. Drain on kitchen paper. Finish the soup with salt, if needed, and serve with a generous sprinkling of cumin, a garnish of fried onions and a lemon wedge.