DIRECTIONS
- Toast the cumin seeds till fragrant & grind.
- 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.
- 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.
- 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.
- 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