Today was cold and rainy, a proper winter day. A Soup Day.
And one of the best advantages of working from home is that you can make yourself something comforting and hot for lunch. So I did: My childhood nanny’s Kurdistani Red-Lentil Soup*.
It’s what she’d prepare on a rainy day as my sister and I came in wet & cold from the walk home from school. It’s simple, thick, and tastes like a warm home in winter.
*The lentils are actually definitely orange in colour, not red. But go argue with names.
Ingredients:
2 cups of small, red (actually orange) lentils
2/3 cup of long-grain rice
2 small onions, finely chopped
A few sticks of celery, diced
Ground Cumin – about 2 spoonfuls (you can be liberal with this)
Ground Turmeric – about a tsp (be careful with turmeric, as it’s mainly for the yellow colour, and is a bit bitter. Very good for your digestive system, though)
2 cubes of chicken stock (or veg stock, to keep the soup vegetarian / vegan)
Some oil
Water, Salt & pepper
Method:
Fry the onion in a bit of oil (in a deep pot), until translucent
Add the celery and fry a few more minutes
Add the lentils and the spices, mix, add 4 cups of water, and bring to a boil
After 10 minutes, add the rice, and 1.5 more cups of boiling water
Cook gently for another 15-20 minutes (on a low flame, so the bottom doesn’t burn).
Season with salt & pepper. If it’s too thick, add water and bring to the boil again.
**My son likes to eat this really thick, like a Dahl. This way it’s a satisfying meal all on its own
