Lentil Cumin Soup

I lived in Dearborn Michigan for about 3&1/2 years, and that was where I learned what I know about Middle Eastern cooking. Which happens to be my most favorite ethnic food. Thee ingredients here are simple, but you will need a food mill for this. I was lucky enough to find one at where...oh yeah, a thrift shop. And this is one of those oldy but goodies.

2 cups dry lentils (picked over and rinsed)
10 cups water
1 cup raw rice
1 medium onion, chopped
1/4 cup fresh parsley, chopped
1 T olive oil
1 T cumin
1 t salt
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In a large pot, mix water and lentils. Bring to boil until lentils are soft. Remove from heat, let cool somewhat, until they are touchable.

Meanwhile , in a small to medium skillet, heat oil and saute parsley and onion.

Place your food mill onto another large cooking pot. Take a slotted spoon and dip the cooked lentils into the food mill and grind the lentils, discarding the hulls while reserving the meat (no pun intended) of the lentils. Take the liquid they were cooked in and add to lentil paste.

Add cooked parsley and onion to soup. Then add the rice and simmer until rice is done. Depending on which rice you use this time will vary.

This is such a wonderful soup, and to me a comfort soup as well. It brings back such wonderful memories of my time in Michigan and living up north while learning so much about Arabic cooking and the Muslim ways. If you have any questions about this recipe, please do not hesitate to ask.