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.

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• 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

1. fry the onions in the oil until just browned, about 5 minutes
2. In a large pot, add the tomatoes, rice, salt and water and bring to the boil over a fast heat
3. Add the tomato paste, browned onions and and remaining oil
4. 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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