Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 shallots, chopped
- ½ tsp red-pepper flakes
- 6 c good-tasting vegetable stock (or water)
- 1 1/3 c red lentils, picked over and rinsed
- ½ c brown rice, picked over and rinsed
- as much fine grain sea salt as you need
- slivered almonds, toasted
- black oil cured olives, chopped
- feta, crumbled
In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.
Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.
Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.