Shawrbat 'Adas Maa Banadoura (Lentil And Tomato Soup)

• 1 cup lentils, rinsed
• 7 cups water
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, crushed
• 2 cups stewed tomatoes
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne
• 1/4 cup white rice, uncooked
• 1/4 cup lemon juice

1. Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
2. In the meantime, in a frying pan, heat oil and saute onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and saute for another 5 minutes.
3. Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

lentils, water, olive oil, onions, garlic, tomatoes, salt, cumin, ground coriander, pepper, cayenne, white rice, lemon juice

Taken from www.food.com/recipe/shawrbat-adas-maa-banadoura-lentil-and-tomato-soup-185492 (may not work)