Lebanese Vegetable Lentil Soup - W/Pic

This is another one of my favorites. It's a very filling soup and it's full of veggies and protein from the lentils. You just can't go wrong. It's delicious! There really isn't any set amount of anything when it comes to this soup. I just eye ball it, so feel free to add more or less of what I put out here.

Makes 8 cups of soup. Each serving is appx 125 calories

1 cup red lentils
1 onion chopped
a handful of baby carrots
1 medium tomato chopped
1 medium potato chopped
1 can chicken broth
1.5 cans (from chicken broth) water
Ground Cumin to taste
Salt to taste
Minced garlic
1 tablespoon butter (I used smart balance today)
1/2 bunch parsley chopped

In a large pot add your lentils, veggies, broth and water and boil for a good 45 min to an hour until all the veggies are very soft. Take pot off stove top and set on safe surface. With a stick (hand) blender, blend the ingredients until very smooth. You do not want any veggie chunks. You want a smooth consistency. After you smoothed the soup, put it back on the stove top on low heat and add your butter, garlic, and spices. Mix well. Taste and add more spices as needed. Add parsley. Mix and enjoy!