Egyptian Lentil Soup

Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 6-8 servings

Ingredients:
• 2 cups of red or yellow lentils
• 1.5 liters chicken stock or chicken stock cubes
• 1 medium tomato, quartered
• 1 medium onion, peeled and quartered
• 1 Tablespoon onion, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons of coarsely chopped garlic
• 4 Tablespoons butter
• 1 teaspoon salt
• Black pepper, freshly ground
• Lemon, cut into wedges

Preparation: • Wash the lentils in a large sieve under cold running water, until the draining water runs clear.
• In a deep saucepan, boil the chicken stock then add the lentils, onion, tomato and garlic. Decrease the heat to low, and simmer for 45 minutes while being partially covered until the lentils are partially tender.
• In a small skillet, melt the butter over moderate heat then add the chopped onions when the foam begins to subside. Stir for 10 minutes until they are golden brown in color. Remove from heat.
• Add together all the ingredients of both the saucepan and skillet in a food processor and grind till smoothness. Return the soup to the saucepan and cook over low heat for 3 or 4 minutes while stirring. Stir in the seasoning to taste. Immediately before serving, stir in the remaining 3 tablespoons of butter.

*served with pita bread or crunchy toast.