When we lived in the Persian Gulf our church group put together a cookbook (thanks, Kristin!), and one of my favorite recipes from it is Red Lentil Soup, submitted by Michelle Jordan. It's easy to make, only takes an hour to cook, and is delicious! I especially love it on a snowy day, like we're having today. We serve it with a dollop of plain yogurt on top (you could also use sour cream) and corn bread on the side.
Red Lentil Soup
2 T olive oil
15-oz can crushed tomatoes
1 medium onion, chopped
1/2 tsp cumin
2 cloves garlic, minced
1/4 tsp coriander
6 cups broth (chicken, beef, or veggie)
1 T lemon juice
1 lb red lentils (about 2 1/4 cups)
1/2 lb bacon, cooked and crumbled (optional)
salt and pepper to taste
Combine everything in a large pot and bring to a boil. Reduce heat to low. Cover and simmer for 50-60 minutes. Serves 6.