Persian rice and herb soup Ash-e-sadeh

With today's recipe tip for the delicious Persian rice and herb soup Asch-e-sadeh, we're defying the winter a bit: Although the soup is full of wintry, warming ingredients, the fresh herb additions give it a summery touch. The suggested basic recipe can also be varied - fresh spinach, yogurt, tomatoes or even prunes also go wonderfully with this Persian specialty . In Persia, Ash-e-Sadeh is often served with small minced meat dumplings as a soup addition.

Ingredients:

(for 4 people)

60 g lentils, yellow
1.2 liters of water
60 g Oriental Sensation Smoked smoked rice
2 cubes of vegetable broth
120 g leek, sliced
120g celery
½ bunch of fresh parsley
½ bunch of fresh coriander
½ bunch of fresh peppermint

Preparation:

Bring the yellow lentils to the boil in cold water and let them simmer for about 20 minutes.
Add the rice , the diced vegetables, the sliced leek and the diced celery and let it cook for another 15 minutes.
Fry the diced onion in a little butter, mix in the fresh peppermint and fry briefly.
Add the onion mixture to the soup. Puree finely with a hand blender, season to taste and mix in finely chopped parsley and coriander. Serve in preheated soup bowls. Bon appetit!