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DIRECTIONS

  1. Toast the cumin seeds till fragrant & grind.
  2. To the same pot add the olive oil. Add the onion, celery, carrots & Nezo Table Salt to taste & cook stirring on low to medium heat.
  3. Once onions are translucent, add the garlic & stir for a couple of minutes more. Then add the ginger, cinnamon, black pepper & turmeric & continue stirring for 1-2 mins.  Add the tomatoes, tomato paste, chickpeas & stir together & simmer.
  4. Add stock, rice, green lentils & part of the cilantro & parsley leaves. Bring the soup to boil & simmer on low heat for another 25-30 mins, until the rice is cooked and the lentil is tender.
  5. Remove from the heat & stir in the fresh coriander & parsley. Serve with squeezed lemon juice.

INGREDIENTS

  • 2 Tsp Cumin Seeds
  • 2 Tbsp Olive Oil
  • 1 Onion, Finely Chopped
  • 3 Celery Sticks, Finely Chopped
  • 2 Carrots, Finely Chopped
  • 6 Garlic Cloves, Minced
  • 2 Tsp Grated Ginger
  • 1 Tsp Cinnamon Powder
  • ½ Tsp Black Pepper Powder
  • ½ Tsp Turmeric Powder
  • 400 Grams Can Chopped Tomatoes
  • 4 Tsp Tomato Paste
  • 400G Chickpeas, Drained And Rinsed
  • ¾ Cups White Rice
  • 1 Cup Brown Lentils
  • 1 Bunch Parsley Leaves, Roughly Chopped
  • 1 Bunch Coriander Leaves, Roughly Chopped
  • 4 Cups Vegetable Stock
  • Juice Of 1 Lemon, Plus More For Serving
  • Black Pepper Powder to Taste
  • Nezo Table Salt to Taste