from The Clueless Vegetarian by Evelyn Raab
1 1/4 cups red lentils
1/2 cup raw white rice
1/4 cup olive or vegetable oil
1 medium onion, chopped
2 Tbsp. curry powder
6 cups vegetable broth
1/2 tsp. salt
Yogurt or lemon wedges (optional)
Measure the lentils and the rice into a medium bowl, and rinse in several changes of water, draining off the cloudy water and repeating until the water remains clear. Cover with fresh warm water and let soak for a few minutes.
While the lentils are soaking, heat the oil in a large saucepan over medium heat. Add the onion, and let cook until softened - about 5 minutes. Add the curry powder and cook, stirring, for 2 minutes. Pour in the vegetable broth, and bring the mixture to a boil. Meanwhile, drain the lentils and rice, and dump into the saucepan. As soon as the soup begins to boil, reduce the heat, cover the pot and let simmer, stirring occasionally, until the lentils and rice are tender - about 20 minutes.
Now, you can serve the soup as it is, and it's quite fine. Or, you can blend the whole business in a blender or food processor for a smooth and creamy lentil soup. Or (best of both worlds) blend about half the soup, and stir the blended and unblended parts together for a semi-smooth result. It will still be quite thick - you can add a little more broth to thin it, if you like. Add the salt (some canned vegetable broths are already quite salty, so taste it first), heat through and serve with a dollop of yogurt or a wedge of lemon.
Makes about 4 servings.