3 Tbl Garlic Extra Virgin Olive Oil
1 medium yellow onion cut into 1/2-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 Tbl tomato paste
1 Tbl Spanish Sweet Paprika
1/2 Tsp Ground Cumin
1 cup split red lentils (dal)
1 Tbl long-grain white rice
5 cups of water
2 tsp Kosher salt, Try Pacific Blue
1 Tbl Pure Avocado Oil
2 tsp Aleppo Pepper Flakes
Chopped fresh mint leaves and lemon wedges to serve (optional)
In a large sauce pan over medium heat, heat the Garlic Extra Virgin Olive Oil. Add the onion to the pan and saute until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the tomato paste, Spanish Sweet Paprika and Ground Cumin. Saute for 1 minute. Add the lentils, rice, water and 2 teaspoons of salt, then bring to a boil. Adjust the heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.
Meanwhile, in a small skillet over medium heat, heat the Pure Avocado Oil, swirling to coat the pan. Add the Aleppo Pepper and cook until a few bubbles appear and the oil is bright red. Remove from the heat immediately and set aside.
Serve the soup with Aleppo pepper oil drizzled over each serving. Serve with mint and lemon wedges.
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