Hearty lentil soup

This is a good soup for a cold winter night.
It does not take long to make.
​Makes 6 servings.

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Ingredients

• 1 medium onion, chopped
  
• 1 medium carrot, chopped
• 3 cloves garlic, minced (1 1/2 teaspoons minced)
• 2 tablespoons extra virgin olive oil
• 8 cups reduced sodium chicken broth
• 1 1/2 cups brown or French lentils, rinsed and drained
• 1 medium tomato, seeded and chopped
• 3 tablespoons chopped fresh leaf parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin seeds, toasted and ground or 1/2 teaspoon ground cumin*
• 1/2 teaspoon fennel seeds, toasted and ground* or 1/2 teaspoon fennel seeds, finely crushed
• Kosher salt (optional)
• Freshly ground black pepper (optional)

Directions:

• In a 6 to 8 quart Dutch oven cook onion, carrot and garlic in hot oil aboutn10 minutes or until tender.
• Add broth and lentil mixture. Bring to boiling, reduce heat. Cover and simmer about  30 minutes or until lentils are tender.
• Stir in tomato, parsley, lemon juice, cumin and fennel seeds. If desired season with kosher salt and pepper. Ladle into bowls.  

* Note:
To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds  into a spice grinder and process until finely ground.

Source: The Sonoma Diet by Dr. Connie Gutterson, R.D., Ph.D.