Turkish Lentil Soup - cooking recipe

Ingredients

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

Preparation

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