Lebanese tomato soup (V)
The idea for this soup came from a (translated) Lebanese cookbook I found in a second-hand bookshop. It is fairly basic but would make a good start for something more elaborate.
| Lebanese tomato soup (V) | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 160 |
| Ready in: | 1 hour 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 17th January 2013 |
|
Best recipe reviewJulia was right 3/5 That's way too much salt! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 7 oz long grain rice, washed
- 2 oz chopped onions
- 3 oz vegetable oil
- 9 oz ripe tomatoes, finely chopped
- 2 tablespoons salt
- 3 ½ pints cold water
- 1 oz tomato purée
- Cinnamon powder for garnish
Method
- fry the onions in the oil until just browned, about 5 minutes
- In a large pot, add the tomatoes, rice, salt and water and bring to the boil over a fast heat
- Add the tomato paste, browned onions and and remaining oil
- Cover and simmer for about 1 hour and 15 minutes
Serving suggestions
Serve garnished with a little cinnamon powder
Chef's notes
Nowadays, 2 tablespoons of salt seems to be a little excessive. I would suggest adding just a little and adjusting any seasoning at the end. You can add more but you can't take it away.
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