1. In a large saucepan, over high heat, bring stock to boil. 2. Add onions, garlic, carrots, lentils, parsley, bay leaf, cumin, thyme, salt and pepper. 3. Reduce heat; simmer, uncovered, stirring occasionally for 15 - 20 minutes or until vegetables and lentils are tender. 4. Discard bay leaf. 5. Remove 3 cups of soup. Process (in batches) in food processor or blender until smooth. 6. Return to saucepan. Simmer for 5 minutes. 7. Adjust seasonings. 8. Squeeze lemon juice into individual servings. 9. Freezes well. (244 calories per 1 1/2 cup of soup). ---------------------------------------------------------------------------
Nutrition
Ingredients
