Tajik Green Lentil and Rice Soup

Ingredients

• olive oil

• 1 onion, finely chopped

• 2 celery stalks, finely chopped

• 1 carrot, finely chopped

• 4 tomatoes, chopped

• 3 garlic cloves, finely chopped

• 2 teaspoons cumin seeds

• ½ teaspoon ground allspice

• 1 cup green or brown lentils, washed

• ¾ cup brown rice, washed

• 2 bay leaves

• 4 cups hot vegetable stock

• ½ cup crumbly goat cheese

• sea salt and freshly ground black pepper

For the herb paste

• 6 tablespoons olive oil

• a good handful of flat-leaf parsley

• a good handful of cilantro

• a handful of sorrel or mint leaves

• a handful of pistachios

• squeeze of lemon juice

Instructions

1. Heat a large saucepan over medium heat and add a good glug of oil. Add in the onion, celery, carrot, and tomato, and cook until softened. Add the garlic, cumin seeds, and allspice. Cook for another minute, then stir in the lentils, rice, and bay leaves.

2. Pour in the vegetable stock. Season with salt and pepper to taste. Bring to a boil, then turn down the heat and cover the pan. Cook for 20 to 30 minutes until the rice and lentils are tender.

3. Meanwhile, make the herb paste. Put all the ingredients in a small blender with a good pinch of salt and pepper. Blend to a thick purée.

4. Thin the soup with a little hot water and taste for seasoning. Ladle into serving bowls. Spoon over the herb paste and crumble in the cheese.