2 cups Lentils
1 litre chicken or vegetable stock
2 medium onions, cut into pieces
1 medium tomato, cut into pieces
1 medium carrot, cut into pieces
1 medium zucchini squash, cut into pieces
1 Tblsp. onion, finely chopped
2 Tblsp. olive oil
2 Tblsp. lemon juice
2 tsp. Cumin
2 tsp. each of salt and pepper
Wash lentils. Put stock into a pot and bring to a boil.
Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender.
Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown.
Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.