Ливанский суп с горохом и лимоном

Очень и очень вкусный суп. Сделала вечанскую версию по мотивам этого: http://allrecipes.com/recipe/lebanese-lemon-lentil-soup/detail.aspx

1 tablespoons olive oil

1/2 large yellow onion, diced

1 stalk celery with leaves, diced

1 carrot, diced

1 зубчик minced garlic

2-3 cups water

1 cup French green lentils

chopped fresh parsley

salt, ground black pepper

1/2 tablespoon ground coriander

1/2 tablespoon ground cumin

1/4 teaspoon cayenne pepper

Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender. Пюрировать в блендере. Севировать с крутонами и лимоном.

Central Asian Rice and Bean Stew

3 tablespoons vegetable oil or rendered lamb fat
2 cups coarsely chopped onions (about 3 medium onions)
2 medium potatoes, cubed
2 medium carrots, coarsely chopped
1 pound (about 4 medium) ripe tomatoes, coarsely chopped
1 teaspoon cumin seed, ground
3/4 teaspoon dried chile pepper flakes or crumbled dried red chile
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups boiling water or mild stock
1 cup mung dal, soaked overnight in water to cover
2 1/2 cups cooked long-grain white rice (or 1 cup uncooked rice, cooked while mung beans cook)

Garnish and accompaniment:

Sprigs of mint (optional)
2 to 3 cups plain yogurt

Preparation

In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.

Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.

When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.

Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.

Источник: http://www.epicurious.com/recipes/food/views/Central-Asian-Rice-and-Bean-Stew-15774