Mince the garlic cloves, dice the onion into 1/2-inch pieces, slice the celery ribs into 1/4-inch pieces, and cut the carrots into 1/2-inch rounds. Zest the lemon and set aside, then cut the lemon in half for juicing later. Chop the fresh parsley and measure out the lentils and rice. Having everything prepped and ready will ensure smooth cooking without interruptions. Heat the extra virgin olive oil in a large pot over medium heat until it shimmers slightly.

Add the diced onion to the hot oil and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent. This slow cooking of onions develops natural sweetness and creates the flavor foundation for the soup. Add the minced garlic, dried thyme, and freshly ground black pepper, stirring constantly for about 1 minute until fragrant. Then add the sliced celery and carrot rounds, cooking for another 5 minutes until the vegetables begin to soften slightly and release their natural flavors.

Add the dried green lentils and jasmine rice directly to the aromatic vegetable mixture, stirring for about 30 seconds to lightly toast them in the oil. Pour in the vegetable broth, add the canned diced tomatoes with their juices, and stir in the coconut aminos. I like to give everything a good stir at this point to ensure the lentils and rice are evenly distributed and won't settle to the bottom. Bring the mixture to a boil over medium-high heat, stirring occasionally.

Once the soup reaches a boil, give it a good stir to ensure nothing is sticking to the bottom, then reduce the heat to low, cover with a lid, and simmer for 25-30 minutes. The soup is done when both the lentils and rice are completely soft and tender—the lentils should break apart easily when pressed against the side of the pot. This gentle simmering allows all the flavors to meld together beautifully and ensures even cooking of both the grains and legumes.

Remove the pot from heat and stir in the salt, fresh lemon juice, and chopped fresh parsley. Taste the soup and adjust the seasoning if needed—I often find that a little extra lemon juice really brings out all the flavors that have developed during simmering. Finish with a sprinkle of the lemon zest for a pop of color and aroma. Ladle into bowls and serve hot.