This soup smells fabulous while simmering, and it tastes even better.
2 tbsp. olive oil
1 large chopped onion
1 cup diced carrots
2 small zucchini or yellow squash, chopped
2 large cloves minced garlic
8 cups water or vegetable broth
2 cups dried red lentils
1/2 cup brown rice
1 tsp. salt
2 tsp. ground cumin
1 tbsp. ground coriander
juice of 1 lemon
Heat olive oil in a dutch oven. Saute onions, carrots, and zucchini about 10 minutes or until onion is soft. Add garlic and stir for one minute. Add water, lentils and rice. Bring to boiling and then simmer partially covered, for 45 minutes, stirring occasionally.
Stir together the salt, cumin and coriander. Add to the soup, stirring well. Simmer uncovered another 15 minutes. The soup will be very thick, like pea soup. Remove from heat. Add the lemon juice and stir well. Adjust salt if necessary and add more lemon juice to taste if desired. Serve hot.