Ingredients

• 1 cup orange/red lentils
• 1/2 cup rice
• 1 cup chopped onion
• 2 cups chopped carrot
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander seed
• 2 tsp salt
• 1/2 tsp ground black pepper
• 4 tbs olive oil
• 10 cups water
• 1 cup chopped parsley
• cut lemon

Directions

1. In a large pot add 10 cups of water, lentils, rice and 1 tsp salt, cook on low heat for 40 minutes. In a saucepan on medium heat, add the olive oil and onions and brown the onions for 5 minutes. Next, add the carrots to the onions and cook for another 3 minutes. Add the onion carrot mix to the soup pot, add the 1 tsp salt, turmeric, cumin, coriander and black pepper and let cook for another 15 minutes. Serve soup with parsley on top and a few squeezes of lemon juice. Refrigerate leftovers, keep or 5 days in the refrigerator.

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