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.

Tip: For a special touch, top each serving with yellow bell pepper strips.

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