Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Chicken stock Salt to taste
1 c Dried peeled split 1/8 ts Cayenne
-small red lentils 1/4 ts Sweet paprika
-picked over and washed -plus extra for color
1/4 c Long-grain rice 2 tb Olive oil
-white or brown 2 tb Butter
2 md Onion(s), thinly sliced 1 md Onion(s), thinly sliced
-separated into rings -separated into rings
2 tb Parsley, minced

In a 5-qt. Dutch oven, heat 4 cups of the chicken stock to the boiling
point. Add lentils and rice and bring to boil again, lower heat,
cover, and simmer for 10 minutes. Add the sliced onions, stir and
continue to cook for 20 minutes more. Add remaining chicken stock,
parsley, salt, cayenne and paprika and continue cooking for 10
minutes more.

Meanwhile, heat oil and butter in an iron skillet and add the sliced
onion. Saut over medium heat, stirring frequently, until the onion is
brown and crisp. Remove and drain on paper towels.

Serve soup in large bowls sprinkled with the brown onions and a little
extra paprika for color.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 371
Submitted By DIANE LAZARUS On 03-28-95

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