Lemony mujendra soup

By Irene Matys

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Stay warm and refreshed all winter long with this hearty meal. Made with the Middle Eastern dish mujendra, rice, green lentils and sweet onions, lemon juice and celery, you'll love how easy this soup is to make, and how flavourful it can get using minimal ingredients.

SERVES

TO

30 Mins

Ingredients

3 to 3 1/2 cup vegetable broth (you can adjust this amount depending on how thick you like your soup
2 1/2 to 3 cups mujendra
1/3 cup finely chopped celery leaves
Juice of half a lemon (about 3-4 tablespoons)
Salt and fresh ground pepper to taste

Directions

In a large soup pot, add vegetable broth and bring to a simmer over medium heat.
Add mujendra (find the recipe here) and celery leaves and simmer until nice and hot.
Turn off the heat, stir in lemon and season with salt and pepper.
Serve hot with a side of crusty bread and feta. Enjoy!