Ingredients
1 Cup of Lentils
1 Carrot, cut to 1/2" or less cubes
1 Onion, diced
1 Celery stalk, dice
6 Sprigs of Thyme
Parsley or Cilantro to taste
Minced Ginger to taste
1/4 tsp Cayenne
1/2 tsp Cumin
1 Cup of diced tomatoes (canned is fine, put the juice in the broth)
6 Cups of Chicken Stock
Garlic, to taste
1 tbp Olive Oil
Salt, to taste
Lemon, to taste
Preparation
Put stock, lentils, carrot, celery, and herbs into stock pot, bring to boil before reducing to simmer.
Heat a seperate pan with the olive oil. Add onion, cayenne, and cumin. Cook over medium low until soft. Add ginger and tomatoes, cook for a few minutes more. Add garlic, cook for one more minute.
When the lentils are soft, after about 30 minutes, add onion mixture. Cook until flavors marry, adding salt and lemon as necessary.
Consistency should be hearty, but still soupy.
Serve over brown rice or greens!
