Syrian Lentil Soup

Rinse and wash the red lentils and rice thoroughly.

Peel the potato, carrots, onions, and garlic cloves.

Finely chop the onions.

Cut potato and carrots into big chunks.

In a food processor, add the potato, carrots, and 2 peeled garlic cloves. Pulse gently until they are finely chopped.

In a medium-sized non-stick pot, add olive oil, onion, cumin seeds, and crushed coriander seeds, and fry until golden brown.

Add the crushed garlic paste and cook for 2 minutes.

Add the lentil and rice, keep stirring until they become hot and sizzling.

Add the finely chopped carrots, potatoes, and garlic, and keep stirring. Add some extra olive oil if needed, then add salt, black pepper, chilli paste, and hot water or broth.

Let it simmer for around 20-30 minutes, and add more liquid if needed.

After cooking, you have two options: 1- Blend the soup using a hand blender or transfer it to a regular blender and puree until smooth. 2- Leave it chunky and serve as is, if you prefer more texture.

Serve the soup hot with a generous squeeze of fresh lemon juice, and garnish with crispy bread if desired.