Lentil Soup

High in protein and Fiber

1 cup green dried lentils (or soaked overnight)
1 tsp cumin
2 quarts beef or chicken broth
2-3 medium potatoes, peeled and chopped.
2 carrots chopped
1 onion chopped
1/2 tsp dried chili peppers
2-3 tbsp olive oil
black pepper to taste
salt to taste

In medium-large saucepan on medium-high heat saute' onions, carrots in olive oil until onions translucent. Add chili peppers and cumin. Stir 1-2 min. Add lentils. Stir 1-2 min. Add broth and potatoes. Bring to boil on high. Reduce heat to simmer. Cook 1 hour until lentils soft. Add black pepper and salt to taste. Serve hot with warm buttered toast and hummus.