This is a easy, quick and. healthy meal. You can make it ahead of time and store it in the fridge an it will last up to 2 weeks.

Ingredients

• 1/2 cup of Red Lentils
• 32 oz chicken or vegetable stock
• 2 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 of a large onion finely chopped
• large carrot finely chopped
• I tsp salt
• 4 cloves garlic finely choppe
• I tbsp olive oil
• 1  lemon cut into wedges
• optionally  top with freshly ground pepper and cilantro

Directions

Fry onion, garlic and carrot in the olive oil till translucent, but not browned.  Add in the rest of the ingredients except lemon and bring to a boil, then  reduce heat and simmer until lentils are starting to fall apart. Spoon into serving  bowls an serve with the lemon wedges to squeeze into the soup.