VEW
This is a really tasty Midle-Eastern take on lentil soup (Once you click of the link, scroll down this recipe--there are others listed along with it). I was skeptical that it would have enough flavor for my liking as I read over the recipe--but it was great. The key lies in grinding the spices. It's easy to find whole cumin and coriander seeds in the spice section of ant grocery store, and a spice grinder (aka coffee grinder) can be had for a little as $10.
I paired this soup with chunks of chicken marinated in a mixture of saffron, water, lemon juice and minced garlic, then cooked on my grill pan, and dill rice. I believe I posted dill rice previously but it wasn't coming up when I searched prior blog entries for it so here it is again:
1C basmati rice
2 C chicken stock
2-3 T dill
Put all ingredients in a pot and heat on high. Once it boils, cover and turn heat to low. It should be ready in about 2o minutes.
