1 c chopped yellow onion
¾ c finely shredded carrots
½ c finely chopped celery
2 large garlic cloves, finely minced
1½ c red lentils (they look orange)
3 tbsp short grain rice
1 tsp ground cumin
½ tsp kosher salt
½ tsp ground turmeric
½ tsp ground pepper
2 tbsp extra virgin olive oil
12 c vegetable stock
3 tbsp fresh lemon juice

Rinse lentils and rice under cold water until the water runs clear. Place lentils and rice in a stock pot with the vegetable stock and bring to a boil. In a skillet, heat the extra virgin olive oil and sauté the onion, celery, carrots and garlic. Add in the cumin, turmeric, pepper and salt to the skillet with the vegetables. Add the vegetable/spice mixture to the stock pot and continue to bring to a boil. Reduce to a simmer, place a lid on the pot and simmer for 30-35 minutes. Add fresh lemon juice, taste and re-season as needed.