1. In large saucepan, bring stock to a boil. 2. Add lentils, tomatoes and garlic. 3. Quarter 2 onions- add to lentil mixture. 4. Chop remaining onion- set aside. 5. Partially cover pan- simmer 45 minutes or until lentils are tender. 6. Melt 1 tablespoon butter in skillet. 7. Add chopped onion- saute until light browned. 8. Press lentil mixture though a sieve- or puree in blender or food processor. 9. Reheat in saucepan- season with salt, pepper and cumin. 10. Stir in remaining 1 tablespoon butter. 11. Pour into a tureen or serve in individual bowls. 12. Sprinkle sauteed onion over top. 13. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
