Chop the onion and sauté in the oil.

Add the minced garlic and stir. Cut the carrot and potato into small cubes and add to the onion.

Add 2 1/2 cups hot water (about 600 ml).

When the vegetables start to boil, add the rinsed rice and lentils to the pot.

Add the cumin, black pepper, turmeric, salt, and bouillon cube to the soup.

Cover and cook until the soup is done.

Remove from heat and blend with an immersion blender until smooth.

Pour into bowls, add lemon juice, and serve with toasted bread or alongside fried kibbeh and pickles.