We used white basmati rice and garnished with fresh lime wedges. We also used fried shallots from the Thai/Indian supermarket instead of caramelizing onions ourselves and added a dash of marash pepper. At the end of cooking, we added ¾ cup to 1 cup chicken broth to thin the soup a little. This recipe is from Melissa Clark’s cookbook, Cook This Now. https://tastespace.wordpress.com/2012/06/11/fragrant-lentil-rice-soup-with-spinach-and-caramelized-onions-aka-dal-bhat-meets-mujaddara/ (Mar. 2016)
Cooking Adventures 