Lebanese Brown Lentil Soup, Shorbat Adas Mamrouta

Check the lentils for any small stones, rinse them in a mesh-sieve under cold running water, drain and place in a large pot.
Wash the rice in a sieve under running water and drain.
Add the water to the pot and cook over high heat.
Upon boiling, add the rice, chicken bouillon, chopped parsley and a pinch of salt. Cover the pot and reduce heat to low.
Meanwhile in a frying pan, sauté the minced onion with olive oil, add the cumin powder and seven spice, tempering them with oil will enhance the flavor. Cook till the onion turns translucent and the sweet fragrance fills your kitchen. Add the mix to the lentil pot, cover and cook for an hour until the lentils become mushy and over cooked.
Prepare your hand mill: I usually secure the food mill above a large glass or ceramic bowl, pour the soup in batches. Turn the crank and the blade will puree the lentil soup through the wholes in the disc. Keep turning until you have blended all the soup, making sure to scrape any remaining soup off the bottom. Add a bit of water, if needed, to thin the soup if it is too thick.
Reheat it just for 5 minutes and laddle the soup into bowls and serve it with freshly squeezed lemon juice, and toasted pita bread, optional! How comforting!
Alternatively, use an immersion blender to puree the soup, blend right in the pot. Enjoy!