Persian Dried Lime Soup

• 2 onions, diced small
• 2 tablespoons oil (coconut works well, or other oil with a high smoking point)
• 1 cup masoor dal (red lentils)
• 1/2 cup basmati rice
• 4 dried limes, pierced several times with a fork or knife
• 1/2 tablespoon toasted ground cumin
• 1/2 tablespoon toasted ground coriander seeds
• 2 teaspoons turmeric
• 8 cups chicken/vegetable stock
• 1/4 cup chopped cilantro (optional)

1. Heat oil on medium heat.
2. Fry onions until brown and caramelized, stirring often.
3. Add in all spices (except limes) and toast in oil until fragrant (1-2 minutes, don't let it burn).
4. Add rice and lentils and toast briefly -- 2-3 minutes -- stirring often.
5. Deglaze the pan with water or stock and scrape up all the brown bits.
6. Add the rest of the liquid and the dried limes.
7. Cover and let simmer 30-45 minutes until the lentils are soft and broken down.
8. Taste and add salt and lime juice to your preference. You may remove the large dried lime pieces at this time if it is your preference.
9. Stir in chopped cilantro and serve hot.

onions, oil, masoor dal, basmati rice, knife, ground cumin, ground coriander seeds, turmeric, chickenvegetable stock, cilantro

Taken from food52.com/recipes/35865-persian-dried-lime-soup (may not work)