Rushouf رشوف
In a heavy soup pot, add the lentils and grains, except the chickpeas, and cover with water. Bring to boil then lower the heat to medium. Cook until the grains and lentils are almost cooked through, about 20 minutes. Strain and set aside.
In the meantime, heat fry the onions in ghee on medium until translucent, about 5 minutes. Toss often. Reserve some of the onions to garnish the top. In the same soup pot, add the Jameed soup starter, broth or water, cardamom pods and the sautéed onions. Bring to a boil.
Add the cooked lentils, chickpeas and grains. Cook for an additional 10-15 minutes, stirring often so grains don’t stick to the bottom of the pot. Adjust the broth or water to the consistency you like. Serve hot with fresh cut veggies.
Ingredients
Directions
In a heavy soup pot, add the lentils and grains, except the chickpeas, and cover with water. Bring to boil then lower the heat to medium. Cook until the grains and lentils are almost cooked through, about 20 minutes. Strain and set aside.
In the meantime, heat fry the onions in ghee on medium until translucent, about 5 minutes. Toss often. Reserve some of the onions to garnish the top. In the same soup pot, add the Jameed soup starter, broth or water, cardamom pods and the sautéed onions. Bring to a boil.
Add the cooked lentils, chickpeas and grains. Cook for an additional 10-15 minutes, stirring often so grains don’t stick to the bottom of the pot. Adjust the broth or water to the consistency you like. Serve hot with fresh cut veggies.
