Lentil and Rice Soup

A simple middle eastern soup.  I typically don't add the lemon juice to the soup, instead just serving it with a lemon wedge.

Ingredients:
1 T olive oil
2 onions, chopped
1 small hot pepper, finely chopped (or whole dried chile, removed before serving)
8 c chicken stock (veggie stock for vegetarians)
2 c toor dal, rinsed (or other split lentils)
1 t ground cumin
2 t ground coriander seeds
1/2 teaspoon pepper
Pinch of saffron (optional)
2 T basmati rice, uncooked
Splash of lemon juice (optional)
salt to taste

Heat oil in a saucepan and sauté onions and hot pepper over medium heat for 10 minutes.
Add remaining ingredients and bring to boil.
Cover and simmer for an hour or until the lentils are soft. Puree, then return to saucepan and reheat.