Step 1

In a large pot  heat the olive oil

Step 2

Add diced onions and garlic cook on medium-high for 3 minutes, add the spices, cook for an additional 3 minutes.

Step 3

Add water or broth and lentils, and bring to a boil. Reduce heat to medium-low and let the lentils simmer covered for 25 minutes or until tender, but not mushy. Some lentils may require a longer cooking time. ( See Note 1). Do not leave the lentils unattended or they will burn when most of the water has evaporated.

Step 4

Add salt ( See Note 3), canned tomatoes, rice and bring to a boil again. Reduce heat, simmer covered for 20 minutes or until rice is cooked. ( See Note 2).  Same advice again, do not leave the soup unattended or it may burn when most of the water has evaporated.

Step 5

If the soup is too thick add some water to achieve the desired consistency.

Step 6

Serve hot with some Schug on top (optional)