Serve this creamy soup with thin Lebanese flat bread cut into triangles, opened out, brushed with olive oil, and toasted in the oven until crisp.

　　

Ingredients

serves 6 to 8

　　2 large onions, sliced

　　3 tablespoons extra virgin olive oil

　　7 1/2 cups chicken stock (made with 2 bouillon cubes)

　　1 cup red lentils

　　1/2 cup short-grain or risotto rice

　　Black pepper

　　2 teaspoons ground coriander

　　Salt

　　1 teaspoon ground cumin

　　2 lemons

　　

Step 1

Fry the onions in the oil. Cover the pan and cook over low heat, stirring occasionally, until they soften. Then cook over high heat, stirring often, until they are very brown and caramelized. Drain on paper towels and keep them aside.

　　

Step 2

Bring the stock to the boil then put in the lentils and rice. Add the black pepper and the ground coriander, and simmer for about 35 to 45 minutes, until the lentils and rice fall apart and the soup has a creamy texture. Add a little salt toward the end of the cooking time, taking into account the saltiness of the bouillon cubes, and a little water, if necessary, to thin the soup to a light creamy consistency.

　　

Step 3

Serve, sprinkling each bowlful with a pinch of cumin and garnishing each with a topping of fried onions. Pass around lemon quarters.

　　Arabesque