½ bag of red lentils
2 cups diced onions
2 tablespoons minced garlic
1 tablespoon cumin powder
1/4 cup butter
2 potato (cut into cubes)
2 peeled and cut carrots
2 cups chicken broth
2 cups water
1 teaspoon salt
1 teaspoon black pepper

1. Add butter to large stock pot. Stir in diced onions, cook until soft on low heat. Add garlic and cumin powder, stirring occasionally. Add Broth and water. Add red lentils. Bring to a soft boil on low heat.

2. Add cubed potato to lentil mixture along with carrots, salt, and pepper and bring to a boil. Reduce heat and simmer, covered.

3. Purée soup in a blender until smooth, most likely will take 2 batches. Or use a hand blender in the pot. After blended well return to pot and bring to a soft boil. Add more water if needed.