*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Middle east
                 Egypt                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Red lentils
    2       qt           Stock
    1       md           Onion, peeled & quartered
    1       md           Tomato, quartered
    2       ts           Garlic, coarsely chopped
    4       tb           Olive oil
    1       tb           Onion, finely chopped
    2       ts           Ground cumin
    1       t            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 qt pot, 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, heat 1 tb of the oil
   over moderate heat. Add the chopped onions and,
   stirring frequently, cook for 10 minutes, or until
   they are soft and  deeply browned.  Set aside off the
   heat. 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.  Return the
   soup to the pot and, stirring constantly, cook over
   low heat for 3 or 4 minutes to heat through.  Stir in
   the cumin, salt and pepper, and taste for seasoning.
   Just before serving, stir in the remaining 3 tbs of
   oil. To serve, ladle the soup into a heated tureen,
   sprinkle lightly with the reserved browned onions and
   serve the lemon wedges separately.
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