Black lentil, wild rice and roasted bell pepper soup
This is a boldly fragrant and well-balanced soup, due to the freshness and acidity of lemon. Brown lentils are a wonderful substitute, if black ones are unavailable.
- ¼ cup olive oil
- 4 onions, diced
- 4 West-Indian bay leaves
- 2 Tbsp cumin, ground
- 2 Tbsp Isot Kurdish pepper
- 3 cups black lentils
- 1½ cups wild rice
- Salt and pepper, to taste
- 4½ cups water
- 6 cups diced carrots
- 4 red Bell peppers, roasted and slivered
- Lemon, zest and juice
- Cilantro or parsley
Sauté onions and bay leaves in olive oil, in a large casserole on medium heat for 8 to 10 minutes, until onions become translucid.
Add cumin and Isot pepper to the casserole and cook one minute more while mixing.
Add lentils, wild rice, salt, pepper and water, mix well.
Cook on medium heat for about 1h30, until lentils are cooked.
Add diced carrots and continue cooking another 45 minutes. Check the amount of water during the process and add more, if necessary.
Pour 1 liter of soup into a blender and reduce to a purée, return the purée to the soup in the casserole.
Add roasted Bell peppers, zest and lemon juice to soup. Mix.
Garnish bowls with cilantro leaves or parsley.