Ingredients
1 pound split lentils
2 onions
1 tomato
1 zucchini
1 carrot
1 teaspoon cumin
1-2 tablespoons oil
1-2 tablespoons lemon juice
salt

Directions
Place lentils, one onion, tomato, zucchini, and carrot in pot and cover with twice their amount of water. Cook for about 15 minutes. Whirl in blender, strain, then add salt and cumin.

Chop the remaining onion very fine and fry to a light brown, then add to soup with oil and cook for 5 minutes longer. Stir in the lemon juice.

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