Lentil Leon Soup

2 Tbsp olive oil
2 onions, chopped
7 garlic cloves, minced
2 carrots, chopped
4 tsp ground cumin
4 14.5 ounce cans defatted chicken stock, low sodium
5 water
2 1/3 C dried lentils, rinsed
2 tsp light Creole seasoning
1/2 tsp paprika
1/4 tsp red pepper
1/2 tsp pepper
1/3 C chopped parsley
2 lemons, sliced

Can adjust the spiciness to your taste.

Heat oil, saute onion, garlic, & carrots for 15 minutes or until onion is clear. Add cumin, chicken stock, and water. Add lentils, Creole seasoning, bay leaves, paprika, peppers, parsley, and lemons. Simmer for 30 minutes over a low heat. Stir, then cover and simmer for an additional 30 minutes

Serving Size: Makes 12 servings

Number of Servings: 1

Recipe submitted by SparkPeople user NCSUE0514.