I modified this recipe from this one I found on the web. I haven't explored this site very much, so I'm not sure exactly how reputable they are, I usually snoop around and compare recipe's that I know with the ones they have posted, but in this case, I just looked at a couple of different sites' recipe's and decided this one was easy enough to put my own spin on. I've been visiting a Mediterranean place for lunch with the girls from work and the Lentil Soup is fabulous, this one sounded like a similar flavor, so I dove in!

• 1-2 Tablespoons olive oil
• 1 large onion, chopped into a medium dice
• 1/2 red pepper, chopped into a small dice
• 2 and 1/2 cups green/brown lentils
• 6 cups water (I used 4 cups chicken broth plus 2 cups water.)
• 1/8 teaspoon allspice (I used twice as much all spice, because I love the flavor)
• 1/2 teaspoon cumin
• 1/2 teaspooon cinnamon
• 1 and 1/2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 6 cloves garlic, pressed and mixed with 1 Tablespoon olive oil
• 1/2 cup cilantro, chopped
• 
  1/4 cup lemon juice

  Heat the oil in a large Dutch oven, then stir in the onion and sauté until it begins to brown. Stir in the red pepper and sauté two more minutes. Stir in the lentils, coating with the oil, then pour in the water. Bring to a boil, then reduce the heat to low, cover, and cook for 40 minutes. Stir in the allspice, cumin, cinnamon, salt, and black pepper, re-cover, and cook for 20 more minutes.

  In the meantime, prepare the garlic blend. If you don't want to press the garlic, you can always puree it with the oil and water in a blender. When you are ready to serve, and after at least 20 minutes have passed, stir in the chopped cilantro. Turn off the heat, stir in the garlic blend, and cover, letting the flavors steep for a minute or two. Stir in the lemon juice, check the seasoning, and get ready to serve. Top with grated mizithra cheese.