1. Chop vegetables into large chunks. 2. Put vegetables in a large soup pot with garlic, lentils, water and bouillon cube. 3. Cover and boil 20-30 minutes without stirring. 4. Cool slightly and puree in batches in a blender. 5. Return puree to the pot and add cumin, salt and cayenne pepper. 6. Simmer 10 minutes, stirring occasionally to blend flavors. 7. In a separate pan, fry chopped onion in 1 tablespoon oil until golden brown. 8. Float onions on top of soup. 9. Hint: Serve with wedges of lemon to bring out flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
