Here is a new favorite that I like to make and freeze up in small portions for later breakfasts or lunches.
Egyptian Lentil Soup
1 tablespoon extra virgin olive oil
1 large onion, diced
1 medium carrot, diced or sliced
1 stalk of celery, diced or sliced
2 teaspoon ground cumin
2 cups dried orange lentils (dal), washed in several changes of water until water runs clear. Drain.
1/3 cup brown rice, washed in several changes of water until water runs clear. Drain.
2 medium tomato, seeded and cut into chunks
1 medium potato, diced
2 teaspoons sea salt
4-5 cups vegetable stock or water
1 tablespoon chopped fresh parsley, cilantro or mint
In medium pot over moderately high heat, heat olive oil. Add onion, carrot and celery. Sauté until onions are golden, add cumin and sauté a few more minutes. Add tomato, potato, vegetable stock, sea slat, lentils and rice – bring to boil. Cover and simmer 30 to 40 minutes, skimming any foam that forms on top.
When lentils and rice are soft and falling apart, finish seasoning with salt and pepper to taste.
Ladle soup into bowls and sprinkle with chopped parsley and a lemon wedge on the side.