Mediterranean Lentil Soup
- 1 onion, diced
- 1 large carrot, diced
- 2 tablespoons olive oil
- salt n pepper
- 1 cup brown lentils, rinsed well
- ½ cup red lentils, rinsed well
- 1 bunch parsley
- ½ head garlic – peeled & left whole
- 2 quarts water
- ½ teaspoon cumin seed
- 1 lemon
Saute onion & carrot in olive oil until tender.
Season with salt & pepper.
Add water & lentils.
Separate the parsley leaves & stems. Wrap the stems along with the peeled garlic in cheesecloth.
Add to pot.
Bring soup to a boil & simmer until the brown lentils are very soft. (the red will have broken up)
Toast cumin seeds & crush in a mortar and pestle.
Chop parsley leaves and set aside.
When the soup is done remove cheesecloth, squeezing out broth.
Add the crushed cumin and more salt and pepper if necessary.
Serve with chopped parsley and a squeeze of lemon.