Chicken Soup with Lentils and Lemon

3 lb Chicken pieces
2 md Onions; slice
2 lg Carrots; sliced
10 c Water
1 Bay leaf
1 ts Salt
1 ts Fresh ground black pepper
1 1/2 c Lentils
2 sm Dried hot peppers
4 md Garlic cloves; chop
1/2 c Parsley; chop OR
1/2 c Cilantro
1 Lemon wedges

Put chicken in a large pot with onions, carrots, water, bay leaf, salt, pepper and hot pepper, and bring to boil. Skim off foam and fat. Simmer 30 minutes. Pick over lentils and discard any stones. rinse lentils; add to soup. Add garlic. Cover ; simmer over low heat 1 hour or until lentils are tender. Discard bay leaf and hot peppers. Leave chicken in pieces or remove it from bone, dice it and return to soup. Or Reserve chicken for other uses. Skim fat from surface of soup. Taste and adjust seasonings. Add parsley or cilantro. Serve with lemon wedges. Makes 6 main-course servings.

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