1 tablespoon olive oil
1 onion chopped
1 teaspoon salt divided
½ teaspoon black pepper divided
2 carrots chopped
1½ cups red lentils rinsed
½ cup short grain white rice rinsed
2 teaspoons cumin
8 cups water
1 lemon juiced
Chopped fresh parsley for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.
Add the carrots, lentils, rice, and cumin. Season again with the remaining salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.
Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until…
