A new, vague, fantastic, soup recipe

• Chop a goodly amount of onion and garlic.
• Sauté in olive oil, in stock pot, until nice.
• Add a can of diced tomato, or a small can of tomato paste, or a wad of chopped tomato.
• Season well with cumin, red chili, salt and fresh ground black pepper
• Cook together for awhile till soft and amalgamated.
• Add either about 2 qts. water or use half chicken broth
• If using fresh carrots add as many chunked carrots as you can stand to prep
• Add about 1 1/2 cps. red lentil
• Bring to a full boil, then turn down to a simmer and cook covered about one half hour
• If using canned carrots add a can or two to soup after it has cooked.
• Puree about half to 2/3’s soup, then return to pot
• Add as much fine chopped cilantro as you are comfortable with (it can take up a lot)
• Juice one or two lemons and add to soup