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Export 13 ingredients for grocery delivery
Step 1
1 In a large Dutch oven or pot with a lid, heat the ghee or oil over medium-high heat until it shimmers
Step 2
2 Add the onion, and stir occasionally until it starts to brown, about 5 minutes
Step 3
3 Stir in the lentils and rice, coating them in the fat
Step 4
4 Add the tomato paste, cumin, dried mint, if using, salt, pepper and cinnamon
Step 5
5 Add about 2 cups of the stock, and stir to dissolve the tomato paste and evenly disperse the spices
Step 6
6 Add the remaining stock, stir well, increase the heat to high and bring to a boil
Step 7
7 Decrease the heat to medium-low, stir, cover and simmer until the rice and lentil are cooked through, 20 to 25 minutes
Step 8
8 (If soup thickens more than you’d like, add water, 1/4 cup at a time
Step 9
9 ) Taste, and adjust the seasonings, if needed
Step 10
10 Stir in about three-quarters of the parsley and remove from the heat
Step 11
11 Just before serving, stir in the lemon juice
Step 12
12 Divide the soup among bowls, top with the remaining parsley and serve hot