Lentil Soup

1 lb brown lentils
3 quarts water
2 onions chopped
6 large garlic clove crushed
1 bay leaf
1 1/2 tsp cumin
3 tbs cilantro
1 tbs grated fresh ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1 hot pepper seeded and chopped
2 large carrots chopped
1/3 cup chopped fresh parsley
1/4 cup olive oil
salt and pepper to taste

Sort and wash lentils. In a large pot combine lentils, 3 quarts water and salt, bring to a boil. Cover pot and simmer for an hour. In the meantime, heat oil in a frying pan. Add onions, garlic, carrots and bay leaf, and saute, stirring often until onions begin to color, about 3-4 minutes. Add the ginger, cinnamon, cloves, and cumin cook over low heat for about 2 minutes. Stir the mixture into the soup along with the cilantro and the hot pepper and simmer for another hour or until the lentils are tender.

Serve soup hot with fresh lime juice and garnish with the parsley. The soup should be a bit crunchy. Salt and freshly ground pepper to taste if necessary. My son love to put a little sour cream in his. (totally optional) Serves 6 to 8