Lentil Soup

1 c Lentils; Dried
1/2 Onion; Md, Chopped
1/2 ts Cardamom
1 Carrot; Sliced
1 Celery Stalk; Sliced
1/2 ts Pepper
1 Red Bell Pepper; Md, Sliced
1/2 ts Cinnamon
4 c Vegetable Broth Or Water
16 oz Tomatoes; Canned, 1 Cn
10 oz Broccoli Spears; Frozen
Salt; To Taste

Rinse and sort the lentils. In a saucepan or Dutch oven, combine the lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon and stock. Bring to a full boil. Cover, and reduce the heat and simmer about 30 minutes or until the lentils are done. Add the tomatoes and broccoli, cook until tender. Salt to taste. Serve hot.

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