1 large mug Lentils (red lentils are traditional)
1 carrot
1 potato
Water/soup stock
Salt
Cumin
1 Lemon
Wash the lentils, peel the veggies, and cube them (the carrot cubes should be quite a bit smaller than the potato cubes). Put the lentils and veggies in a pan, and put in enough water/stock to cover with 1" water. Bring to a boil and then cover, simmer for 20-30 minutes, stirring occasionally. It's ready when the potato squishes against the side of the pan, the lentils are falling apart a bit, and the carrot isn't crunchy anymore.
Take off heat and blend a little with a wand mixer. Add salt, cumin, and juice of half a lemon. Serve with bread and lemon slices.
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