Ingredients
2 cups split lentils,
1/4 cup short grain rice,
1 cup chopped onions,
1/2 cup chopped leeks,
1 cup diced carrots,
Juice of 1 lemon (or more if desired),
1 bay leaf,
1/2 teaspoon tumeric,
1/2 teaspoon curry powder,
1/2 teaspoon cumin,
2 tablespoons canola oil,
8-10 cups of water,
salt and pepper to taste,
1/2 cup finely chopped parsley for garnsihing
Preparation
Rinse lentils and rice in warm water and set aside. In a large heavy pot, heat oil on a medium-high heat. Add onions, leeks and bay leaf and saute for 3-5 minutes, then add carrots, tumeric, curry powder, cumin, salt and pepper and saute for a few minutes. Then add the rice and lentils, stir all ingredients and add water. Allow to come to a boil, reduce heat to a simmer and let cook, stirring every 10 minutes, for about 30 minutes. Add lemon juice, and more water if soup is very thick. Allow to cool a little bit and then with a hand-held blender, puree the soup until smooth and creamy. Ladle soup in plates, garnish with parsley and some more cumin and lemon juice if desired. Serve hot.
