Turkish Lentil Soup

I am on a bit of a soup kick right now in the quest to eat healthier. This is a recipe from my Grandmother's recipe box. I always love Grandma's cooking and this recipe is no exception! Definately comfort food.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 6  cups  chicken stock (or water)
• 1  cup onion (chopped)
• 2  garlic cloves (finely minced)
• 1  cup carrot (chopped)
• 1 1⁄4 cups red lentils (rinsed)
• 1  tablespoon dried parsley
• 1  bay leaf
• 1 1⁄2 teaspoons cumin
• 1⁄4 teaspoon thyme
• 1  teaspoon salt (to taste)
• 1⁄4 teaspoon pepper
• 1  lemon, cut in wedges

Directions

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).