Tajik Green Lentil and Rice Soup (4)

A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.

Tajik Green Lentil and Rice Soup (4)
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Tajik Green Lentil and Rice Soup (4)
Print Recipe
For the herb paste:
  1. Heat a large saucepan over a medium heat and add a good glug of olive oil. Tip in the onion, celery,carrots and tomatoes and cook until softened. Addd the garlic, cumin seeds and allspice. Cook for a further minute then stir in the lentils, rice and bay leaves.
  2. Pour over the vegetable stock. Bring to the boil then turn down the heat and cover the pan. Cook for 20-30 minutes, until the rice and lentils are tender.
  3. Meanwhile make the herb paste. Put all the ingredients in a small blender with a good pinch of salt and pepper. Whizz to a thick puree.
  4. Thin the soup with a little hot water and taste for seasoning. Ladle into serving bowls, spoon over the herb paste and crumble in the cheese.
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