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persian lentil soup...a chicago restaurant fave


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Step 1

Add olive oil to a 5 qt pot and sautee onions and garlic together and let them sweat. You do not want any color.*

Step 2

Add lentils and stock to this mixture and bring up to a boil. Reduce the heat, cover and continue simmering on medium low for 25 minutes•.

Step 3

Add tomatoes, parsley and all seasoning and cook for 5 minutes.

Step 4

Add the rice and turn down the heat and let it cook for about 25-30 minutes on medium heat, until the lentils and rice are tender. At this point, add lemon juice. Taste and season with additional salt, pepper and lemon as you see fit. I like mine very lemony.

Step 5

Pour into a bowl and garnish with feta and chopped parsley.

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