1 (4 ounce) can lentils
1 cup white rice
1 cup brown rice
2 teaspoons dried onion flakes
1 clove garlic, minced
1/2 teaspoon salt
2 eggs
1 tablespoon vegetable oil
1 teaspoon salt
1 1/2 tablespoons white sugar
1 egg yolk, beaten
4 pounds lentils
6 (30 ounce) cans beef broth
In a medium bowl, mix lentils, rice, brown rice, 1 packet dried onion flakes, 2 packets garlic, 1/2 packet salt, eggs, oil, and salt. Mix thoroughly.
Place lentils in a large pot, and bring to a boil. Reduce heat to medium heat, and stir in lentils, meat broth, and salt. Stir gently over low heat.
Reduce heat to medium, and add the lentils more slowly, stirring each time, until lentils are reduced in volume and lentils are wet.
Pour soup into the pot over medium heat. Saute lentils, stirring gently, until lentils are slightly opaque, about 5 minutes. Add beef broth and stir everything together. Reduce heat to low, and add lentils, pumpkin seeds, garlic, salt, eggs, oil and sugar.
Reduce heat to low, and simmer lentils over medium-low heat for about 20 minutes, stirring occasionally. Stir lentils into soup mixture to keep soup from clumping.
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