Ingredients
3/4 cup lentils
2 tablespoons butter or margarine
1 medium onion, chopped
8 cups water (2 quarts)
1 cup long-grain rice
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup pomegranate juice or 1/4 cup Grenadine syrup
1 tablespoon butter
2 tablespoons chopped fresh mint or 2 teaspoons crushed dried leaf mint
1 tablespoon raisins
Instructions
Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or margarine in a large saucepan. Add onion. Saute until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice are tender.
Add parsley, green onions and pomegranate juice or Grenadine syrup. Simmer 15 minutes longer. Melt 1 tablespoon butter or margarine in a small skillet. Add mint. Saute until butter or margarine is golden brown. Pour over soup. Sprinkle with raisins.
Yield: 6 to 8 servings
Credits
Recipe from: Author unknown
Glossary | Articles by date | Articles by topic
New posts to the Home Cooking forums:
Like this page? Share it with a friend
| Important product disclaimer information about this About site. |
