Lentil Soup

INGREDIENTS:

6 cups chicken stock 2 cups dry lentils 3 tablespoons olive oil 1 tablespoon minced garlic 1 large onion, chopped 2 tsp ground cumin (more or less to taste) Other assorted chopped veggies - carrots, celery, potatoes, yams, etc. 1/2 cup chopped cilantro Lime or lemon juice

DIRECTIONS:

1.	Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2.	Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
3.	Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes. You can also add other chopped veggies like celery, carrots, potatoes, canned tomatoes.
4.	Stir in cilantro and lime/lemon juice to taste before serving. Lentils are low in fat, high in protein and fiber and CHEAP. This soup is especially yummy if you eat it with cooked rice.