Egyptian Lentil Soup

• 2 cups ads majroosh, (dried, hulled split, red lentils), or other dried lentils
• 2 quarts chicken stock, fresh or can
• 1 medium onion, peeled and quartered
• 1 medium tomato, quartered
• 2 teaspoons garlic, coarsely chopped
• 4 Tablespoons butter
• 1 Tablespoon onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon salt
• black pepper, freshly ground
• lemon, cut into wedges

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

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

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

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