Ingredients
1 large onion, finely chopped
1 3/4 cups (350 g) split red lentils
7 1/2 cups (1 3/4 liters) meat or chicken stock or water
Salt and pepper
1 teaspoon cumin
juice of 1/2 to 1 lemon
Extra virgin olive oil to drizzle, to taste
Preparation
In a saucepan put the onion, lentils, liquid, a little salt and pepper, and simmer 1/2 hour, or until the lentils have disintegrated. Add water if soup needs thinning. Stir in cumin and lemon juice and adjust seasoning (needs salt and lemon in generous quantity). Let people help themselves to a trickle of olive oil.
