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7 c. chicken stock, broth, or bouillon
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2 c. lentils
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2 tomatoes, peeled, cut up (or half can stewed)
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4 garlic cloves, chopped
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2 onions, chopped
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1 t. salt (optional)
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1 T. butter (optional)
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2 t. cumin (according to taste)
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lemon wedges
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- Put all ingredients except cumin and lemon in a heavy saucepan and
cook for 20 minutes or until lentils are done.
- Stir in cumin. Season
this according to your own taste. I would use more cumin than I do, but I have
people in my house who would consider that too spicy.
- Serve with lemon wedges.
 
Don't forget the lemon wedges. They really
complete the soup.
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