- Heat the olive oil in a large Dutch oven over medium high heat. Sauté the onion until tender and golden. Add in the Dandy® celery, carrots and cook until tender.
- Add the garlic, cumin, seven spice, and turmeric. Cook, stirring constantly, for 1-2 minutes until very fragrant.
- Add in the lentils, rice, broth, salt and pepper. Bring to a simmer, cover and cook for 30-40 minutes, stirring occasionally, until the lentils and rice have partially broken down and the soup is thick and creamy.
- Off the heat, stir in the lemon juice and cilantro. Taste and adjust with more salt, pepper, or lemon. Ladle into bowls and serve.