Red Lentil Soup

From: Karen Guillemin

3 t olive oil

1 large onion

2 garlic cloves

1 can diced tomatoes

1 tsp cumin

1/4 tsp salt

1/4 tsp pepper

1 qt chicken broth

2 c water

1 c red lentils

1 large carrot

Juice 1/2 lemon

3 Tbs fresh cilantro chopped

In large pot, heat oil, onion, garlic for 4 min. Stir in cumin, salt, pepper. Saute 2 min.  Add water, broth, lentils, carrot, and tomatoes. Simmer med-low for 30 minutes.  Puree 1/2 the soup. (Using immersion blender works very well.) Remove from heat. Stir in lemon juice and top with cilantro.