Red Lentil Soup

1 cup red lentils
1 onion, diced
1/2 carrot, diced
2 T cumin
1 T coriander seed
2 tea kosher salt
1 tea coarse-ground black pepper
2 cubes beef bouillon
1 cube chicken bouillon
1 can (15 oz) crushed or diced tomatoes
1 T olive oil
4 cups water
Fresh-squeezed lemon juice (optional)

Heat olive oil in a Dutch oven or large pot over medium-high heat.  Saute carrot and onion for 8-10 minutes until onion is just starting to turn translucent.

Add cumin and coriander and let the spices bloom for 1-2 minutes.  You can start to smell them getting fragrant when they're ready.

Add tomatoes and cook for 2 minutes, stirring constantly.

Add lentils and all 3 cubes of bouillon to pot along with 4 cups of water.

Make sure you are using red lentils; brown lentils are good but have a different flavor  altogether.

Bring to a boil then turn heat down to medium, cover, and let simmer for 30 minutes.  Stir every 10 minutes to make sure lentils aren't sticking to the bottom of the pot.

After 30 minutes lentils should look like this; add water if too thick.

Take off heat and let cool.  Add the lentils to blender in 2 batches, puree till smooth.

Lentils should have smooth consistency after blending.

Place back in pot and add salt and pepper.  Adjust salt to taste.

Add 1 tea fresh lemon juice per bowl, if desired.  Can also be served over rice.