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Description
This recipe is for 6 servse.

Ingredients

 * 2 	cup  	Red lentils
 * 2 	quart 	Stock
 * 1 	med 	Onion, peeled & quartered
 * 1 	med 	Tomato, quartered
 * 2 	tsp 	Garlic, coarsely chopped
 * 4 	tbsp 	Olive Oil
 * 1 	tbsp 	Onion, finely chopped
 * 2 	tsp 	Ground cumin
 * 1 	tsp 	Salt
 * Black Pepper, freshly ground
 * Lemon, cut into wedges

Directions

 * 1) Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear.
 * 2) In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.
 * 3) 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.
 * 4) Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat.
 * 5) Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned.
 * 6) Set aside off the heat.
 * 7) Puree the soup through a food mill or pour the entire contents of the pot 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.
 * 8) Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through.
 * 9) Stir in the cumin, salt and pepper, and taste for seasoning.
 * 10) Just before serving, stir in the remaining 3 tbs of oil.
 * 11) To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.