This soup is real lebanese comfort food. The red lentils disintegrate to form a creamy soup and the aromatic herbs and spices make it so exotic. The lentils and rice form a complete protein so this soup is a meal in itself.

Serves 4-6

• 8 cups water
• 2 cups red lentils
• 1/2 cup short grain rice
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup cilantro,chopped
• 1 lemon, wedges

Heat olive oil in a skillet over medium heat. Stir in onion, and cook until the onion has softened and turned translucent, about 3 minutes. Stir lentils and rice into onions and season with cumin and cayenne. Add water. Bring to a boil over high heat, cover, lower heat to simmer and continue simmering until the lentils are tender, about 15-20 minutes. Place in bowls and top each serving with cilantro and serve with a lemon wedge