Ingredients

7 cups chicken stock or broth.
2 cups dried lentils.
To tomatoes, peeled, cut in quarters
four garlic cloves, coarsely chopped
three onions.
2 tablespoons butter
1 teaspoon salt
pinch of pepper.
2 teaspoons ground cumin
lemon wedges.

How To Make

In a large saucepan, bring stock or broth to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions; add to lentil mixture. Chop remaining onion, set aside. Partially cover pan. Simmer lentil mixture 45 min. or until lentils are tender. Melt 1 tablespoon butter in a medium skillet pan. Add chopped onion, sauté until lightly browned. Press lentil mixture through a sieve or purée in a blender or food processor. Reheat in saucepan, season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter. Pour into tureen or serve in individual bowls. Sprinkle sautéed onion over top. Serve with lemon wedges. Makes six servings.

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