Lebanese crushed lentil soup (Shorbat Adas)

• ▢1 tablespoon olive oil
• ▢1 onion chopped
• ▢1 ½ cups red lentils
• ▢½ cup short grain rice
• ▢2 carrots large, roughly chopped
• ▢2 teaspoons cumin
• 1/2 teaspoon turmeric
• ▢1 teaspoon salt
• ▢½ teaspoon black pepper
• 2 tsp chicken bouillon powder
• ▢9 cups water
• ▢1 lemon juiced

INSTRUCTIONS

• In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.
• Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
• Add 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Make sure to stir a couple times while cooking to prevent any lentils from sticking to the bottom of the pot.
• Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.
• Garnish with green onions and parsley, if desired, and serve warm.