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Priests’ Soup


Ingredients (use vegan versions):

  • 2 small onions, chopped
  • 1 cup uncooked lentils (they used red, I used green, since they stay more separate when you cook them)
  • 2 1/2 cups water
  • 1/4 cup long grain brown rice (I used short-grain), uncooked
  • 4 cups boiling water (as needed)
  • 1 1/2 teaspoon salt
  • a sprinkle of paprika and a few grains of cayenne to taste


Saute and deglaze the onions in a little water. Add 2-1/2 cups
water and the lentils and rice and bring to a boil. Cook until
the lentils are done (about 20 minutes) and then add more boiling
water until the soup reaches the consistency you like. Cook until
the rice is done (about 20 more minutes for brown rice). Add the
seasoning to taste.

This soup re-heats very well. The red lentils make a split-pea-soup
sort of consistency, but the green ones hold their shape and
remain discrete entities, which I like.


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