1 medium golden potato or any potato, peeled cubed
2 tsp. cumin powder
1 tsp. fine black pepper
1 tbsp. salt or more
5-6 cups of water or chicken/veggie broth
1 tbsps. fresh chopped parsley
fresh squeezed lemon
Pita Bread – optional for serving
Wash lentils until the water becomes almost clear after you rinse them.
Heat olive oil in a large pot over medium, add the potatoes, onions, garlic and carrots. Add cumin, salt and pepper and cook until onions become slightly translucent.
Add lentils, and about 4-5 cups of broth or water. Make sure the lentils and veggies are fully covered.
Boil for at least 45 minutes to an hour until the lentils have cooked down and almost melted. Taste for salt and season more if needed.
If soup is still watery cook down to desired consistency. Add more water or broth if the soup cooks down to fast.
At this point I like to blend some of the soup with an immersion blender (or you can use a regular blender), sometimes I blend sometimes I dont. Do what you like. I like some texture in my soup so I do half and half. If you like it smooth and creamy you can blend the whole thing.
Top with fresh parsley, crushed redd pepper flakes and a squeeze of lemon before serving.