Hearty tomato lentil soup

by seedpods

This soup comes from my brother, a wonderful cook and person. Being in  Indiana, it had to be modified a bit to fit the ingredients that I can access, but still came out really great.


3 C cooked lentils (we used some split peas, too)

2 cans diced tomatoes with juice

1 C water (you may want to add more when it cooks down)

2 tbsp chopped onion

one clove minced garlic

4 tbsp chopped fresh parsley

2 tbsp olive oil

2 tsp cumin

1/4 tsp cayenne

1/4 tsp paprika

1 tbsp lemon juice

2 tsp coarse salt

2 tbsp mustard seed, either color

feta cheese to taste

Sauté the onions and garlic in some oil until mostly cooked. Add tomatoes, water, lemon juice, salt, and spices. Simmer and cook for at least 20 minutes or until flavors meld. Add fresh cilantro last. Top with feta cheese.

Serves 4.