Tajik Rice Soup with Green Lentils
Soups • Tajikistan
Description
This recipe is adapted from a book titled 'Samarkand: Recipes and Stories from Central Asia and the Caucasus' by Emily Johnson and Sarah Smith. 'In Tajikistan, hearty meat soups are very popular, so this filling, albeit vegetarian dish will be a wonderful contrast. The thickness comes from the rice and lentils—both of which originate from Central Asia. At the end, spicy herbs and a tangy cheese are added to elevate the flavor to a new level. Instead of these, you can add a spoonful of green yogurt or simply toss in some chopped spicy herbs 5 minutes before the soup is done.'
Ingredients
- Lentils 5 oz
- Basmati rice 5 oz
- Bay leaf 2 pieces
- Chicken Broth 0 qt
- Goat cheese 5 oz
- Onion 1 head
- Celery stalk 2 pieces
- Carrot 1 piece
- Tomatoes 4 pieces
- Garlic 3 cloves
- Black Cumin (Cumin) 2 spoons
- Spices ½ spoons
- Olive Oil to taste
- Ground Black Pepper to taste
- Ocean salt to taste
- Parsley to taste
- Cilantro to taste
- Sorrel to taste
- Pistachios to taste
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Heat a generous amount of olive oil in a large pot and sauté the onion, celery, carrot, and tomatoes until softened. Add the garlic, cumin, and allspice. Cook for another minute, then stir in the lentils and rice, and add the bay leaf.
Step 2
Pour in the vegetable broth. Bring to a boil, then reduce the heat, cover with a lid, and simmer for 20–30 minutes, until the lentils and rice are tender.
Step 3
Meanwhile, prepare the herb paste. Combine all the ingredients in a small blender, adding a pinch of salt and pepper. Blend until it reaches a thick puree.
Step 4
Slightly dilute the finished soup with hot water and check if the seasoning is sufficient. Pour into deep bowls. Add a spoonful of herb paste to each bowl and sprinkle with crumbled cheese.
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