Figure Friendly Split Yellow & Green Lentil Soup

1. Dice 1/2 cup of each onion, carrots & celery to saute in 1 TBS. Extra Virgin Olive Oil with 1 pat butter 7 minutes.
2.  Add 2 pressed garlic cloves and saute 1 minute. Season with 1 TBS salt & cumin + 1/2TBS. pepper.
3.  Stir in 2 cups washed/drained lentils. 
4. Add 1/4 cup extra dry sherry and reduce for 5 minutes. Then add 5-6 cups stock (I used vegetarian "chicken" broth from Whole Foods)- 
5. Cover and simmer on medium/low for 30 minutes.
6.  Now blend 1 can drained/washed cannellini beans with juice of one lemon, 1 clove pressed garlic, dash of salt, pepper & cumin to taste & add to soup to give a 'creamy' consistency. 
7. Dust with parmesan & serve.

Tip: Have boxed Sweet Pea soup (from TJ's) to add if needed to enhance flavor.