Instructions: Heat the oil in a large pot. Saute the onion and garlic until soft. Stir in the ginger, cumin,and coriander. Saute 1 minute. Add the lentils, saute 1 minute. Add the chicken stock, lemon slices, tomatoes and cayenne pepper. Bring to a boil for 10 minutes. Reduce the heat and simmer covered for 45 minutes, until the lentils are tender. Remove the lemon slices. Puree the soup in a blender or food processor, then return it to the pot. Season with salt and pepper and stir in the rice. Heat through. Serve garnished with coriander if desired.

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