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Ingredients: 13/1250 Quart(s) oil, vegetable 1 finely chopped onion, white 839/2413 Ounce(s) ground cumin 326/625 Pound(s) rinsed red lentils 32 Ounce(s) chicken broth 3/4 Quart(s) boiling water 3 peeled, grated carrot 137/4377 Pint(s) lemon juice 2 Bunch(s) roughly chopped parsley 1 Pound(s) salt 1 Ounce(s) pepper, black Directions: Place the oil, onion and cumin in a saucepan over high heat and cook for 2 minutes. Add the lentils, stock and water, cover and cook for 5 minutes. Add the carrots and cook, covered, for a further 4 minutes or until the carrots are tender. Stir through the lemon juice, parsley, salt and pepper. Ladle into bowls and serve with a dollop of thick yoghurt if desired.
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