Tunisian Soup

1 cup uncooked lentils, rinsed

1 cinnamon stick (or 1 teaspoon cinnamon)

2 tablespoons olive oil

1 onion, chopped

4 cloves of garlic, minced

2 teaspoons salt

1 teaspoon turmeric

2 teaspoons ground cumin

2–3 bay leaves

1 28-oz. crushed tomatoes

1 can garbanzo beans

1 cup shredded carrots (or 2/3 cup dehydrated)

3 tablespoons lemon juice

Black or cayenne pepper

Place lentils, cinnamon, and 7 cups of water in a large pot. Cook for about 30 minutes. Remove from heat and discard cinnamon stick. Drain lentils, saving the water. Set lentils and water aside. Heat oil in pan and add onion, garlic, salt, turmeric, cumin, and bay leaves. Saute over medium heat for 5–8 minutes until the onion is soft. Add 6 cups of water (including the reserved water) and the tomatoes. Bring to a boil, then lower heat and simmer, partially covered for 15 minutes. Discard bay leaves. Stir in garbanzo beans, lentils, and carrots. Cook for just 5 minutes so you don’t have mushy legumes. Season with lemon juice and pepper. Can serve hot topped with some plain yogurt and fresh parsley.