Ingredients

1 cup brown lentils

2 tbls rice

6 cups water

½ tspn salt

½ tspn ground cumin

¼ tspn ground allspice

1 medium onion, finely chopped

1 tbls shortening or butter or vegetable oil

¼ cup finely chopped fresh parsley

1 pitta, toasted and cut into cubes 

Method

Wash lentils and rice well.

Place in a pot with water.

Bring to a boil.

Cover and simmer gently for about 1 1/2 hour.

Transfer the soup to a food processor or blender.

Add 1 cup of water and blend well. Put mixture in the pot.

Simmer over low heat. Add allspice, cumin and salt.

Fry chopped onion till soft. Add to lentil mixture.

Bring the mixture to a boil for 10 minutes.

Add chopped parsley.

Serve soup with toasted bread and lemon wedges.

Cooks Comments

An Arabian hot appetizer.