In light of the week’s Spotted! I chose lentil soup as a great dish to make with things like lentils and cumin avavailabe at Pakistani and Indian shops.  Lentils are a staple at almost all the international markets and the keep forever, so stock up when you go and you can have lentil soup when ever you want. This version is French and works best with brown lentils but you can use red. Make sure you sort through them when you wash them to catch any stones that may be hiding in your lentils. This dish is older than the Bible and is even featured in Genesis when Esau trades his birthright for a bowl of it. Selah!

1 onion, chopped

1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf

1 tablespoon powdered cumin

1 teaspoon red pepper flakes

1 teaspoon dried basil (0r fresh as a garnish)
1 can diced tomatoes
2 cups dry brown lentils
8 cups water
2 tablespoons vinegar
salt and pepper to taste

In a soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano, cumin, red pepper flakes, cook for 2 minutes.
Stir in the lentils, and add water and tomatoes. Bring to a boil. Reduce the heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Garnish with fresh basil.