Mr. Mustafa Dakroub, CEO of Palm Palace Restaurants just sent me the revised recipe for their lentil soup. This recipe will serve at least 10 people. Thank you so much, Mr. Dakroub and thank you readers for your patience.

Lentil Soup from Palm Palace

2 lb. red lentils 1/2 lb. wonder rice (you can use Uncle Ben's but it would take longer to cook) salt to taste 1 Tbsp. black pepper 2 Tbsp. ground cumin 2 Tbsp. ground coriander 1 tsp. ground cinnamon 1/2 bulb of garlic, peeled and mashed 1 bunch parsley, chopped 1 bunch cilantro, chopped 2 cups olive oil 2 medium Spanish onions, diced 2 medium carrots, cut into a large dice 1 green pepper, cut into a large dice 4 stalks celery, coarsely sliced 2 heads leeks (white part only) coarsely sliced 1 1/2 gallons water

1. Wash the lentils and rice. 2. To the water, add the red lentils, rice, spices,garlic, parsley, cilantro, carrots, green pepper, celery and leeks. Cook until tender. Puree in a food processor or immersion blender until smooth. 3. In a separate skillet saute the diced onions with the olive oil until slightly brown. Add to the vegetable mixture and cook together for another 10 minutes.