Spicy Egyptian lentil pot.

Chop in large chunks:
2 carrots
1 green pepper
1 red onion
2 tomatoes

Place vegetables in a large soup pot with
5-8 cloves of garlic, peeled and left whole
1 1/2 c. red lentils
5-6 c. water
1 chicken bouillon cube

Cover and boil 20-30 minutes without stirring. Cool slightly and strain or puree.

Return to pot and add:
2 tsp. cumin (more)
1 1/2 tsp. salt
1 tsp. ground black pepper
Red pepper flakes to taste

Simmer 10 minutes, stirring occasionally, to blend flavors.

Serve with lemon wedges to bring out flavor. (Haven't tried this.)



From Extending the Table: A World Community Cookbook.