Egyptian Lentil Soup

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I found this recipe online and wanted to share it with the rezipezaar community. This a very tasty soup that is easy to make and our children even ask for seconds.

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Steps

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Wash the lentils in a large sieve or colander set under cold running water , until the draining water runs clear.

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In a heavy 4 to 5 quart saucepan , bring the stock to a boil over high heat.

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Add the lentils , onion , tomato and garlic , reduce the heat to low , and simmer partially covered for 45 minutes , or until the lentils are tender.

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Meanwhile , in a small skillet , melt 1 tablespoon of the butter over moderate heat.

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When the foam begins to subside , add the chopped onions and , stirring frequently , cook for 10 minutes , or until they are soft and deeply browned.

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Set aside off the heat.

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Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon , pressing down hard on the vegetables before discarding the pulp.

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Return the soup to the saucepan and , stirring constantly , cook over low heat for 3 or 4 minutes to heat through.

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Stir in the cumin , salt and p.

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Ingredients

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red lentils, chicken stock, tomatoes, garlic, butter, onion, ground cumin, salt, black pepper, lemon