Step 1

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until softened, 5 to 8 minutes.

Step 2

Add the carrots, lentils, rice, and cumin. Season again with salt and pepper. Cook, stirring frequently, until the cumin is fragrant, 2 to 3 minutes.

Step 3

Add 8 cups of water and bring the soup to a boil. Reduce the heat to low and cook, covered, but stirring once or twice throughout, until the rice and lentils are fluffy and fully cooked, 25 to 30 minutes.

Step 4

Using an immersion blender, pulse the soup a few times to achieve a coarse yet creamy consistency. The soup will continue to thicken as it sits. Stir in the lemon juice and chopped fresh parsley to serve.