PUREED LENTIL SOUP - SHAWRBAT `ADAS MAJROOSHA

[Guest guest]

1 Tablespoon olive oil

2 large onions, chopped

1 small hot pepper, finely chopped

8 cups water

1 cup split lentils, rinsed

2 teaspoons salt

1 teaspoon cumin

1 teaspoon ground coriander seeds

1/2 teaspoon pepper

Pinch of saffron

2 Tablespoons white rice, uncooked

1/4 cup lemon juice

 

Heat oil in a saucepan and saute onions and hot pepper over medium

heat for 10 minutes. Add remaining ingredients, except lemon juice,

and bring to boil. Cover and cook over medium heat for 25 minutes.

Puree; then return to saucepan and reheat. Stir in lemon juice; then

serve.