Don't be fooled by the boring looks of this soup--it's bursting with flavor! The smoky cumin is wonderfully enhanced by lemon zest and juice. Red lentils and brown basmati rice combine to make it almost creamy (so substituting another type of lentil probably won't get the same great results).
The prep work for this dish is minimal--about 10 or 15 minutes--followed by a fairly long cooking time, so it's done in about an hour. I made it last night and ate it for lunch today, which I think is the way to go so the flavors really have time to mesh. Omnivore husband tried it and liked it too. Try it for yourself--someone posted the recipe here.