Red lentil soup

Wash, rinse and drain the red lentils; no overnight soak is needed.

Peel the potatoes and cut into small cubes; finely chop the carrot, onion and garlic; dice the tomato.

Bring seven cups of water to a boil, so hot water goes into the soup rather than cold.

Heat a stock pot over medium heat with three tablespoons of olive oil; saute the onions three to four minutes.

Add the carrots and saute two minutes.

Add the garlic and saute a minute.

Add two teaspoons each of cumin and salt and pepper to taste; saute one minute.

Add the lentils and tomato and saute another minute.

Add the potatoes and the seven cups of hot water and stir; bring to a boil, cover and cook on medium 20 minutes.

Optionally blend three to four cups of the soup on medium-low for a few seconds and stir it back in for a creamier soup.

Serve topped with fresh lemon juice, chopped parsley, an optional drizzle of olive oil and cracked pepper.