4 cups organic chicken/vegetable stock
2 cups water
2 1/4 cup dry lentils
2 tablespoons EVOO
1 tablespoon minced garlic
1 large onion, chopped
1 tbsp ground cumin
1 1/2 tbsp parsley
1/2 tsp cayenne pepper
1/4 cup lemon juice
1 tbsp chia seeds
Sea salt and black pepper to taste
-Bring stock and water and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
-Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
-Stir onions into the lentils and season with cumin, cayenne, parsley, amd chia seeds. Add lemon juice. Continue simmering until the lentils are tender, about 10 minutes.
-Puree the soup in a food processor or blender.
– Serve with a lemon wedge and sprinkle with salt and pepper to taste