Middle Eastern Lentil Soup

 2 Tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 tsp whole fennel seeds

1/2 tsp ground cumin

1/4 tsp ground red pepper

4 cups water

1 cup dried lentils, sorted and rinsed

1/2 tsp salt

1 Tbsp fresh lemon juice

1/2 cup plain yogurt

2 Tbsp chopped fresh parsley

1. Heat oil in large saucepan over medium-high heat until hot.  Add onion and bell pepper; cook and stir 5 minutes or until tender.  Add fennel seeds, cumin, and ground red pepper; cook and stir 1 minute.
2. Add water, lentils, and salt.  Bring to a boil.  Reduce heat to low. Cover and simmer 25-30 minutes or until lentils are tender.  Stir in lemon juice.
3. Top each serving with yogurt; sprinkle with fresh parsley.

Serve with homemade pita chips or lavash chips.