Egyptian Lentil and Rice Soup (Koshary-Inspired)

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, cumin, and coriander. Cook for 1 minute more until fragrant.

Add the rinsed brown lentils and long-grain rice to the pot. Stir to combine with the aromatics and spices.

Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils and rice are tender and the liquid has been mostly absorbed, stirring occasionally to prevent sticking.

Taste and adjust seasoning if necessary. Serve hot.