Tajik Rice Soup with Green Lentils
4 servings
60 minutes
The recipe is taken from the book "Samarkand. Recipes and Stories of Central Asia and the Caucasus" by Caroline Eden and Eleanor Ford. "Fat meat soups are very popular in Tajikistan, so this hearty, although vegetarian, dish will be a great contrast. It is thickened by rice and lentils - both of which come from Central Asia. At the end, spicy greens are added to the soup, as well as savory cheese, to take the flavor to the next level. Instead, you can add a spoonful of green suzma , or simply add some chopped herbs to the soup 5 minutes before it is ready.
1
Heat a generous portion of olive oil in a large pot and sauté the onion, celery, carrot, and tomatoes until soft. Add garlic, cumin, and allspice. Cook for another minute, then add lentils and rice along with a bay leaf.
- Olive oil: to taste
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Tomatoes: 4 pieces
- Garlic: 3 cloves
- Cumin (zira): 2 teaspoons
- Ground allspice: 0.5 teaspoon
- Lentils: 200 g
- Brown Basmati Rice: 150 g
- Bay leaf: 2 pieces
2
Pour in the vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20-30 minutes until the lentils and rice are tender.
- Vegetable broth: 1 l
3
Meanwhile, prepare the herb paste. Combine all ingredients in a small blender, adding a pinch of salt and pepper. Blend into a thick puree.
- Parsley leaves: to taste
- Coriander leaves: to taste
- Sorrel: to taste
- Pistachios: to taste
- Lemon juice: to taste
- Ground black pepper: to taste
- Sea salt: to taste
4
Slightly dilute the ready soup with hot water and check if the seasoning is sufficient. Pour into deep bowls. Add a spoonful of herb paste to each and sprinkle with crumbled cheese.
- Goat cheese: 120 g