Lentil-Soup

Ingredients

 * 1) 2 cups   brown lentils
 * 2) 2 quarts chicken stock (or your choice)
 * 3) 1 large onion, quartered
 * 4) 2 tablespoons garlic, chopped or sliced
 * 5) 1 medium tomato, quartered
 * 6) 2 tablespoons butter, less if desired
 * 7) 1 medium onion, sliced thinly
 * 8) 1 teaspoon cumin, to taste

Directions

 * 1) Wash lentils thoroughly and soak if desired.
 * 2) I never soak them, and they always seem to cook up quickly.
 * 3) Bring stock to a boil.
 * 4) Add quartered onion, garlic, tomato and lentils.
 * 5) Return to boil, then lower heat and allow to simmer, partially covered, until lentils are tender.
 * 6) The amount of time will depend on the freshness of the lentils and whether or not they were soaked, but plan on an hour to an hour and a half.
 * 7) Over-cooking wouldn't be a problem since this is a blended soup, but under-cooking would.
 * 8) As lentils approach tenderness, melt butter in a small frying pan over medium-low heat.
 * 9) Add thinly sliced onion and allow to fry until very dark brown.
 * 10) Add cumin, saute briefly.
 * 11) Add mixture to soup and stir through.
 * 12) Ladle one ladle-full of soup at a time into a blender or food processor.
 * 13) Using a dishtowel, hold lid down and process soup until homogenous.
 * 14) When soup has been completely pureed, return to a pot and reheat until ready to serve.