How to make it

  • Heat the oil in a very large stockpot over medium-high heat.
  • Add the celery, carrots, and onions.
  • Saute until the onions are light caramel color, about 10 minutes.
  • Stir in the lentils and rice and the water.
  • Cover and bring to a boil over high heat, about 20 minutes.
  • Reduce the heat to medium-low.
  • Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes.
  • Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin.
  • Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes.
  • Stir in the lemon juice.
  • Season the soup to taste with more salt and pepper, if desired.
  • Ladle the soup into bowls. Garnish with Italian parsley sprigs and serve.

Reviews & Comments 2

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    " It was excellent "
    lanacountry ate it and said...
    Me 55555 Jm :)
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  • jo_jo_ba 9 years ago
    Looks awesome, and safe for me with just a few adjustments! Can't wait for winter now!
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