Yield: 4 servings
2 Tbsp minced onion
2 Tbsp butter
1 cup dried red lentils (Usually available in Natural or International food sections of the grocery store. In a pinch, I've used green lentils).
4 cups chicken stock (vegetarians, substitute veggie stock)
1 medium onion, chopped
1 large tomato, chopped *
2 large cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp salt*
4 lemon wedges
*In the dead of winter when good, fresh tomatoes are unavailable, I double the recipe and use one 15 1/2 oz can of chopped tomatoes. Leave out the salt if you use canned tomatoes.
- Rinse and sort lentils. (This is a great job for kids).
- Bring chicken stock to a boil in a large, heavy saucepan. Add lentils, 1 chopped onion, tomato and garlic. Reduce heat.
- Simmer, partially covered, for 45 minutes or until lentils are tender.
- Meanwhile, saute 2 tablespoons minced onion in one tablespoon butter. Set aside.
- Puree soup in a blender or food processor and return to the pot. (This may take several batches, or use a stick blender right in the pot).
- Stir in cumin and salt. Simmer for a few minutes. Stir in 1 tablespoon of butter.
- Ladle into bowls. Top with reserved sauteed onion. Serve with lemon wedges. (The lemon brightens the flavors).
