Lentil Rice Soup

Page 51

Cuisine: Eastern European | Course Type: Soups and Stews

(1 review)

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Recipe Review

This is more of a stew than a soup, which is fine with me. It's a nice, hearty dish for a cold day. I found that it could use more rice (1 cup instead of one half). Also, I substituted marjoram for the dried mint, as I didn't have any. A little cumin is also nice. (I shall have to try it with fresh mint, now that I have my own mint plant.) It calls for one can of tomato sauce, but I also added some tomato paste to bring out the tomato flavour even more. The yogurt garnish is a must. Delicious!

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