CookEat Recipe
Rice and Aubergine Lentil Soup
Rice, aubergine and lentils simmer with celery, onion and cumin. Sesame oil is stirred in before serving.
Method
Steps
Step 1
Use 180 g cooked, drained lentils. Use dry white rice, weigh it before cooking and rinse it. Dice aubergine into 1 cm cubes and chop onion and celery. Use ground cumin.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion, celery and aubergine for 8 minutes. Add cumin for 30 seconds, then rice and 1800 ml water once. Bring to a boil, partially cover and simmer for 15 minutes.
Step 3
Add lentils and simmer for 5–8 minutes until rice and aubergine are tender. Stir in sesame oil and serve eight starter bowls.
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Cooked 4 times