Red Lentil Soup

• 12 cup dried red lentils
• 2 onions, coarsely chopped
• 4 cups chicken stock
• 1 bay leaf
• 1 garlic clove, minced
• 1 cup carrot, sliced
• 2 tablespoons long-grain rice
• 1 (14 ounce) can tomatoes, undrained and chopped
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 14 cup fresh parsley, chopped
• salt and pepper

1. Wash and drain the lentils.
2. In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
3. Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
4. Remove the bay leaf.
5. Add the parsley; season with salt and pepper to taste.

red lentils, onions, chicken stock, bay leaf, garlic, carrot, longgrain rice, tomatoes, thyme, oregano, ground cumin, fresh parsley, salt

Taken from www.food.com/recipe/red-lentil-soup-160261 (may not work)