Source: Diabetic Cooking Magazine

Lentil soup with a variety of middle eastern spices.

Servings

1 cup dried lentils
2 tbsp olive oil
1 cup fresh chopped onion
1 medium red bell peppers , chopped
1 tsp fennel seed
0.5 tsp ground cumin
0.25 tsp ground red pepper (cayenne)
4 cup water
0.5 tsp salt
1 tbsp fresh lemon juice
0.5 cup lowfat plain yogurt
2 tbsp chopped parsley

1 Rinse lentils, discarding any debris or blemished lentils and drain.
2 Heat oil in large saucepan over medium-high heat until hot. Add onion and bell pepper; cook, stirring, 5 minutes or until tender.
3 Add fennel seeds, cumin and ground red pepper; cook and stir 1 minute.
4 Add water and lentils, bring to a boil., reduce heat to low, cover and simmer 20 minutes.
5 Stir in salt and simmer 5 to 10 minutes or until lentils are tender. Stir in lemon juice.
6 To serve, ladle soup into individual bowls and top with yogurt; sprinkle with parsley.

For a special touch, top each serving with yellow bell pepper strips.