1. Place vegetable stock in a saucepan and bring to boil. Add lentils and 2/3 of the onions, tomatoes, and garlic and bring to boil again. Reduce heat and simmer until the lentils become tender, adding more water if necessary. 2. While lentils are cooking, melt 2 tbsp of butter in a frying pan and saute the remaining onions over a medium heat, stirring frequently until they turn golden brown. Set aside. 3. Puree lentil mixture in a blender, then return to saucepan and reheat, stirring constantly. Stir in cumin, salt, pepper, lemon juice and remaining 2 tbsps of butter. 4. Place soup in soup bowls and top with fried onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
