1 pound dried lentils
2 Tbsps olive oil
1 medium onion chopped
1 red bell pepper choped
1 tsp fennel seed
1/2 tsp cumin
1/4 tsp ground red pepper
4 cups water
1/2 tsp salt
1 Tbsp lemon juice
1/2 cup plain yogurt
2 tbsps minced fresh parsley

Heat oil in large saucepan. Add onion & bell pepper; cook and stir until tender.
Add seasonings and continue to cook & stir for one minute.

Add water & lentils. Bring to a boil. Reduce heat to low and simmer for 20 minutes. Stir in the salt and continue to simmer until the lentils are tender- an additional 10 minutes.

Stir in the lemon juice.

To serve: ladle soup into bowls and top with a dollap of yogurt and a sprinkle of minced parsley.