Egyptian Lentil Soup
|Minced onion||2 Tablespoon|
|Dried lentils||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Onion||1 Medium, finely chopped|
|Tomato||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cumin||1 1⁄2 Teaspoon|
Saute 2 tablespoons minced onion in 1 tablespoon butter in saute pan; set aside.
Rinse and sort lentils.
Bring chicken stock to a boil in large heavy saucepan over high heat.
Add lentils, 1 chopped onion, tomato and garlic; reduce heat.
Simmer, partially covered, for 45 minutes or until lentils are tender.
Puree soup in food processor and return to saucepan.
Stir in cumin and salt.
Simmer for several minutes.
Stir in 1 tablespoon butter.
Ladle into serving bowls.
Top with reserved sauteed onion.
Serve with lemon wedges.