Hearty tomato-lentil soup is warm, tangy and filled with Persian flavors

Name: Hearty tomato-lentil soup is warm, tangy and filled with Persian flavors
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons ghee or olive oil; 1 medium yellow onion (8 ounces), diced; 3/4 cup (5 ounces) green or brown lentils; 1/2 cup (3 1/2 ounces) uncooked basmati rice; 1 (6-ounce) can tomato paste; 1 teaspoon ground cumin; 1 teaspoon dried mint leaves (optional); 1/2 teaspoon fine salt, plus more as needed; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; 6 cups low-sodium vegetable or chicken broth, divided; 1/2 bunch (2 ounces) fresh parsley, preferably curly, leaves and tender stems, finely chopped and divided, plus more for serving; 1/4 cup fresh lemon juice (from 2 large lemons), plus more to taste; Fresh herb sprigs, such as parsley, scallions, tarragon and/or dill, for serving, as desired (optional); 6 ounces feta, for serving (optional)