Lentil Soup II

Ingredients

2 cups dry lentils

8 cups chicken stock (see our chicken stock recipe)

1 cup onion, chopped

2 oz tomato paste

2 cloves garlic, peeled and minced

1 tablespoon ground cumin

In a Dutch oven combine lentils, stock, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Garnish with chopped parsley or dill if desired.

Serves 8