6 Servings
1 Hour
Allergens
In a five-liter soup pot, cook rice, lentils, and tomato paste for 40 minutes, stirring every so often with a wooden spoon.
Fry the garlic in oil and add the cumin. Stir together and pour into the soup. Season with salt and pepper and cook another 20 minutes.
Serve with lemon wedges.
