Egyptian Brown Lentil Soup (Shorbat Adas Buni)

1 1/2 cup brown lentils
6 cups water divided
1 tablespoon salt
1 1/2 tablespoon cumin
1 teaspoon ground coriander(optional)
2 onions diced
3 tablespoons olive oil or butter
1/4 cup uncooked rice

How2:
In a pot add oil , saute onions on med-low heat until they become transparent and soft.
Add lentils, combine them with onions(i added the rice early this time around but traditionally you add it later on as you will see in the instructions). add 4 of the cups of water.
Add the salt, bring to a boil on high heat then lower it to a med-low heat. cook for 20 mins covered, stir occasionally to prevent sticking to pan. they will begin to cook down a bit and begin to open up and become soft.
once this occurs you can either use a blender or hand blender and puree the lentils. TIP:if your using a blender don't over fill it because it will come out all over the counter and you may burn your self. so defiantly do it a little at a time. If your using a hand blender just go straight into the pot. while blending add the cumin, 1 cup of water and blend more until its a smooth consistency.
place the pot back on the stove bring to a boil add the rice and remaining water. bring to a boil then reduce the heat to med low. cook for about 20 mins stirring occasionally to prevent sticking to pan, cook until the rice is soft and cooked. the soup will appear darker in color, the aroma will fill the kitchen.
serve it with some croutons or traditionally with toasted pita bread.

Tip: you may add the lemon juice to the pot if your family likes it with lemon that should be added once soup is finished. if you like lemon tastes and want to make huge batch use some citric acid this will give you same tastes as the lemon plus act like a natural preservative.