Add 6 cups of broth and red lentils. Stir, put on lid, and simmer for about 20 minutes or until the lentils are tender.
Add fresh lemon juice, 2 additional cups of broth and 1/2 cup of rice. Simmer until the rice is tender. The time will vary based on the variety of rice.
Feel free to the remaining liquid, more if necessary, until the soup is the consistency desired.
I added two additional cups of liquid after the soup was done cooking so it was too thick. In an effort to reduce sodium I purchase the lowest sodium chicken broth and use about two cups of water. If the soup seems to need additional flavor or salt I add chicken bouillon to taste.