Lentil Soup aka Mama's Mud Chowda

My family loves this soup. Even my small children will eat it. Lentils are another great source of protein.

1 lb brown Lentil beans
4 cups Vegetable Broth or Water
2 Tb Extra Virgin Olive Oil, cold pressed
1 cup Onion, about half of a large onion
½ -1 cup Carrot, shredded
1 tsp Cumin
2 tsp Real Salt
Avocado
Chives or Onion

In a large soup pot prepare lentils by placing them in the pot and covering them an inch up with vegetable broth. Add more broth or water if needed to completely cover. Bring mixture to a boil for 2 minutes. Then cover lentils with a lid and simmer on low for about 30 minutes or until lentils are tender (depending on how old your lentils are, this could take even up to a full hour).

While lentils are cooking, add olive oil, onion, and carrots to a skillet and sauté on medium low for 5 minutes. Then add onions and carrots, along with cumin and salt, to the lentils when they are mostly done; about 25 minutes into the lentil's cooking time. Cook mixture together for about 5 minutes, try not to overcook the onion and carrots. Now, remove pot from the heat. Take 3/4 of the soup and blend it in a blender then pour back into the pot (or use hand held mixer to blend soup to desired consistency). Stir soup together and ladle into soup bowls. Garnish with avocados and chives or onions for a more Mexican taste. Enjoy!