2 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, minced
8 cups bouillon
2 tablespoons tomato paste
2 teaspoon ground cumin
pinch of cayenne, to taste
2 cups orange lentils OR regular lentils (see note)
2 cups shredded or chopped carrots
Juice of one lemon
Freshly ground black pepper to taste Chopped cilantro or Italian parsley for garnish (optional)
Heat the olive oil in a large pot. Stir in the onions and garlic and cook for about 5 minutes, stirring often. Add the remaining ingredients except the lemon juice and garnishes, and bring to a boil. Reduce the heat and simmer, uncovered, about 30 minutes or until the carrots are soft and the lentils are tender. (If you use regular lentils, cooking time will be a little longer). Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice and black pepper, and garnish with cilantro or parsley if you wish. Serve with the garnishes of your choice.
Note: Orange lentils make a pretty yellow-golden soup and are quick to cook. If you can’t find them, use regular (green/brown) lentils and cook the soup about 45 minutes, until they are tender.