Lentil Garlic Soup

I thought for sure I had posted this recipe already, but when I started looking for it so I could make this soup, I realized it wasn't here.  Thankfully I printed the recipe in 2001, so I was still able to make soup.  Yes, I've been making this soup for a few years now.

Lentil Garlic Soup

Ingredients:

• 1 to 2 T olive oil
• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 tsp. salt
• 1 tsp. cumin
• 4 to 6 cups chicken broth
• 2 to 4 cups water, to bring total liquid to 8 cups
• 16 oz. bag lentils, rinsed
• 1 (15 oz.) can diced tomatoes
• lemon wedges

Directions:

1. Heat oil in 5-quart pan.  Add onions and garlic; cook until onions are soft, stirring frequently.  Add salt and cumin and cook until fragrant.
2. Add broth, water, and lentils; bring to a boil.  Reduce heat and simmer, covered, for 45 minutes.  Add tomatoes and simmer for 10 to 15 minutes more.
3. Serve with lemon wedges and crackers.

I really like this soup.  It's simple and tasty.  I especially like it after it's been cooled and then reheated.  It gets thicker and better each time.

Definitely do not forget the lemon wedges.  They add the perfect finishing touch to the soup.  Just squeeze the juice over your soup and drop the wedge in.  So good!