This lentil based soup, a mahluta, comes from Al Halabi, Four Seasons, in Damascus. Silvena Rowe writes “to call this soup delicious and fragrant doesn’t begin to do it justice.” The longer I try her recipes, the more I realize… the woman doesn’t lie! It’s more like a meal than a soup and it’s protein packed. By the time I got to the bottom of the bowl I was stuffed. Comfortably stuffed full of deliciousness. Not a bad place to be. I think I’ll linger here for awhile.
Ingredients:1/1/4 cups red lentils, 1/4 cup Arborio rice, sea salt and pepper, 2 tablespoons of olive oil, 1 grated onion, 2 cloves minced garlic, 2 tablespoons ground cumin, 5 ounces ground lamb, coconut (fresh) or garnish with sprig of oregano
- Place the lentils and rice in a saucepan, add 6 cups of water and season. Bring to a boil and then reduce to a simmer.
- Gently heat the olive oil and saute the onion, garlic and cumin for a few minutes. Add the lamb and cook for 5 minutes until browned. Add the lamb to the lentils and rice and cook for about 30 minutes, until the lentils and rice tender.
- If using fresh cocount, shave and toast until golden. (next time I think it would be easier to just add coconut flakes.)