Shorbat Adas

Rinse the red lentils and rice separately until the water runs clear. Finely chop the onion, dice the carrot into small cubes, and mince the garlic.

Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened, then add the garlic and sauté for another minute.

Stir in the lentils, rice and carrot. Add the cumin, turmeric, black pepper and salt, stir well and cook for 2–3 minutes to let the spices release their aroma.

Pour in the water, bring to a boil, and skim off any foam if needed. Cover with a lid, reduce the heat to low and simmer for 20 minutes, until the lentils and rice are completely tender.

Remove the pot from the heat. Squeeze in the lemon juice, stir, and adjust the salt to taste.

For a creamier texture, blend the soup briefly with an immersion blender, leaving it either smooth or with small bits of vegetables.

Ladle the shorbat adas into bowls and serve hot. Garnish each portion with chopped parsley, if desired.