Ingredients
2 carrot
1 green pepper
1 onion
2 tomato or 1 (8 ounce) can tomato sauce
5-8 garlic clove, peeled and left whole
1 1/2 cups orange lentils
5-6 cups water
1 chicken bouillon cube
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4-1 1/2 teaspoon cayenne pepper
1/2 cup onion, chopped
1 tablespoon oil

Directions
Chop vegetables into large chunks.

Put vegetables in a large soup pot with garlic, lentils, water and bouillon cube.

Cover and boil 20-30 minutes without stirring.

Cool slightly and puree in batches in a blender.

Return puree to the pot and add cumin, salt and cayenne pepper.

Simmer 10 minutes, stirring occasionally to blend flavors.

In a separate pan, fry chopped onion in 1 tablespoon oil until golden brown.

Float onions on top of soup.

Hint: Serve with wedges of lemon to bring out flavor.

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