Priest's soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken stock |
| 1 | cup | Dried peeled split small red lentils picked over and washed |
| ¼ | cup | Long-grain rice white or brown |
| 2 | mediums | Onion(s), thinly sliced separated into rings |
| 2 | tablespoons | Parsley, minced |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 371 | ||
| Salt to taste | ||
| ⅛ | teaspoon | Cayenne |
| ¼ | teaspoon | Sweet paprika plus extra for color |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 1 | medium | Onion(s), thinly sliced separated into rings |
Directions
In a 5-qt. Dutch oven, heat 4 cups of the chicken stock to the boiling point. Add lentils and rice and bring to boil again, lower heat, cover, and simmer for 10 minutes. Add the sliced onions, stir and continue to cook for 20 minutes more. Add remaining chicken stock, parsley, salt, cayenne and paprika and continue cooking for 10 minutes more.
Meanwhile, heat oil and butter in an iron skillet and add the sliced onion. Saut over medium heat, stirring frequently, until the onion is brown and crisp. Remove and drain on paper towels.
Serve soup in large bowls sprinkled with the brown onions and a little extra paprika for color.
Submitted By DIANE LAZARUS On 03-28-95