A staple of my lunches. I make a big batch of this and freeze it in individual portions, to bring to work. By the time noon roll around the soup is mostly unfrozen and ready to be re-heated.
This makes for a very thick, gruel like soup. If you like your soups less solid, add water.
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 leeks, chopped
1/2 teaspoon red-pepper flakes
2 boxes of vegetable stock
1 1/3 cup red lentils, rinsed
1/2 cup rice
1 pinch of saffron
slivered almonds, toasted
1. In a large soup pot, heat the olive oil. Add the leeks, onion and pepper flakes.
2. Cook over medium-low heat for a while, until they begin to gain some color and have lost at least half of their original volume.
3. Add the vegetable stock and bring to a boil. Spoon some of the boiling stock into a separate bowl and add the saffron to that bowl to infuse.
4. Add the lentils and rice and simmer until the rice is cooked. Then stir in the saffron infusion.
5. While the soup is simmering, put your slivered almonds in an oven safe dish (I use a cake mold).
6. Put in the oven at broil until just beginning to turn brown. Keep an eye on them, they burn really fast.
7. Serve the soup topped with the toasted almonds.