Rinse 1 cup red lentils under cold water until the water runs mostly clear.

Peel and roughly chop 2 carrots and 1 yellow onion into small pieces for faster cooking.

Add the rinsed red lentils, chopped carrots, chopped onion, and 1/4 cup white rice to a large pot.

Pour 8 cups water into the pot and stir in 1 teaspoon ground cumin.

Season the soup with 1 teaspoon salt and 1/2 teaspoon black pepper.

Bring the mixture to a boil over high heat. Reduce to a gentle simmer once boiling.

Cover and simmer for about 20 minutes. Stir occasionally until the lentils, rice, and vegetables are very tender.

Blend the cooked soup with an immersion blender until smooth and creamy. Blend less for a more textured soup.

Stir 2 tablespoons lemon juice into the blended soup. Taste and adjust salt or pepper before serving hot.