1/4 cup water
1/2 large onion
1 bell pepper
5 cups veg stock
1 cup red lentils, rinsed
2 teaspoons salt
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon ground black pepper
1/3 cup brown basmati rice, uncooked
lemon juice from a fresh lemon
cilantro
Heat water in a pot and saute onions and pepper over medium heat for 10 minutes. Add remaining ingredients except lemon juice and bring to a boil. Cover and cook over medium heat for 45 minutes. Puree; then return to pot and reheat. Stir in lemon juice, sprinkle with cilantro and serve.
![Image](http://www.mikenchell.com/images/crushed_lentil_soup.jpg)