Arabic Lentil Soup - Cooking Like Kate

Rinse the lentils and rice in cold water and set aside.
1 cup red lentils, 1/2 cup green lentils, 1/2 cup rice
In a large pot, heat 2 tablespoons of olive oil over medium to medium high heat. Add 1 chopped onion, cook for about 3-5 minutes or until soft. Try not to let them get brown. Add 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for another minute or until fragrant.
1 large onion, 3 cloves garlic, 2 tbsp olive oil, 1 tbsp fresh ginger
Toss in 2 diced carrots. Stir in all of the spices except the sumac. Mix well.
2 carrots, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp ground coriander, 1/2 tsp ground allspice, 1 tsp ground Aleppo pepper or sweet paprika, 2 bay leaves
Add the rinsed lentils and rice, 8 cups of vegetable stock, and the tomato paste. Stir until tomato paste is mixed in well.
8 cups vegetable stock, 1 tbsp tomato paste
Bring to a boil, then cover and simmer for 20-25 minutes until lentils and rice are cooked. Season with salt and pepper to taste.
Salt and pepper to taste
For sweetness, add pomegranate molasses (if desired).
1 tbsp pomegranate molasses
Remove bay leaves. Garnish with fresh parsley, mint leaves, and optionally, sprinkle sumac. Serve with lemon wedges.
fresh parsley, fresh mint leaves, ground sumac, Lemon wedges

@cookinglikekate
Arabic Lentil Soup - Full recipe at cookinglikekate.com
♬ 1901 - Instrumental - Phoenix