2 c ads magroosh (split red
-lentils)
2 qt chicken (or lamb stock)
2 md onions
1 md tomato
1 md carrot
2 T finely onions, chopped
2 T olive oil
2 T lemon juice
2 t kammun, cumin
salt
pepper
Chop the vegetables into medium-size chunks. Wash lentils. Put stock
into a 4-5 quart pot and bring to boil. Add the onions, carrot, tomato and lentils to stock. Lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender. Puree the mixture in either a food
processor or blender and return to pot. Saut the finely chopped onions in the olive oil until they are soft and brown. Add the cumin, lemon juice, sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes.
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