1 l chicken or vegetable stock or a rich herb pouch
½ cup rice, washed
1 l onion, finely cut
5 small white onions
½ lemon, juiced
1 tsp red pepper powder
1 tsp salt
2 tsps butter
2 tsps sunflower oil
PREPARATION
Fry the chopped onion lightly in some sunflower oil or in butter until they become transparent, add the lentils and the herb pouch or stock.
When the lentils boil, skim the foam from the surface. Let them boil again and remove the foam for a second time. Then lower the temperature and add the small onions and the rice.
Simmer the soup on low heat, not completely covered. Add water if needed.
When the lentils are tender, add a cube of butter, lemon juice, red pepper powder, saffron and salt.
