Mahluta Çorbası | Antakya Lentil Soup with Cumin & Coriander

Thoroughly rinse the red lentils and short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Finely dice the onion and garlic cloves. Wash the lemon with hot water, cut in half, and squeeze the juice from one half (cut the other half into wedges). Pluck the mint leaves from the stems and finely chop them.

Heat 2 tbsp of olive oil in a large pot. Sauté the diced onion and garlic over medium heat for about 3–4 minutes until translucent, without letting them brown.

Add the ground cumin and ground coriander and toast briefly for about 30 seconds until the aromatic spice fragrance is fully released.