Ingredients
7 cups chicken stock
2 cups dry lentils
2 tomato, peeled,quartered
4 cloves garlic, chopped
3 onion
2 teaspoons butter
1 teaspoon salt
1 pinch black pepper
2 teaspoons ground cumin
lemon wedge

Directions
In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions- add to lentil mixture.

Chop remaining onion- set aside. Partially cover pan- simmer 45 minutes or until lentils are tender. Melt 1 tablespoon butter in skillet. Add chopped onion- saute until light browned.
Press lentil mixture though a seive- or puree in blender or food processor.

Reheat in saucepan- season with salt, pepper and cumin. Stir in remainign 1 tablespoon butter. Pour into a tureen or serve in individual bowls. Sprinkle sauteed onion over top. Serve with lemon wedges.