Egyptian Lentil Soup

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup rice
  • 2 cups dry lentils
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tomato, chopped
  • 6 cups water


Cook the onion and garlic over a slow heat in a covered pot until wilted.

Add the rice, lentils, and spices and sauté for a couple of minutes.

Add the tomatoes and sauté 1-2 minutes before adding water.

Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked.

Cool slightly and puree in batches in a blender.