Middle Eastern Lentil Soup

Recipe Instructions Rinse lentils, discarding any debris or blemished lentils; drain. 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 seed, cumin and ground red pepper; cook and stir 1 minute. Add water and lentils. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes. Stir in salt. Simmer 5 to 10 minutes or until lentils are tender. Stir in lemon juice. To serve, ladle soup into individual bowls and top with yogurt; sprinkle with parsley. This recipe yields 4 servings. Exchanges Per Serving: 2 Starch, 1 Meat, 1 1/2 Fat. Nutrition Facts: Calories 265; Calories from Fat 26%; Total Fat 8g; Protein 16g; Carbohydrates 35g; Cholesterol 2mg; Sodium 319mg; Dietary Fiber 16g. Tip: For a special touch, top each serving with yellow bell pepper strips.