Turkish Lentil Soup

• 6 cups chicken stock (or water)
• 1 cup onion (chopped)
• 2 garlic cloves (finely minced)
• 1 cup carrot (chopped)
• 1 1/4 cups red lentils (rinsed)
• 1 tablespoon dried parsley
• 1 bay leaf
• 1 1/2 teaspoons cumin
• 1/4 teaspoon thyme
• 1 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 1 lemon, cut in wedges

1. In a large saucepan, over high heat, bring stock to boil.
2. Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper.
3. Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender.
4. Discard bay leaf.
5. Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth.
6. Return to saucepan. Simmer for 5 minutes.
7. Adjust seasonings.
8. Squeeze lemon juice into individual servings.
9. Freezes well. (244 calories per 1 1/2 cup of soup).

chicken stock, onion, garlic, carrot, red lentils, parsley, bay leaf, cumin, thyme, salt, pepper, lemon

Taken from www.food.com/recipe/turkish-lentil-soup-408585 (may not work)