LENTIL SOUP

4 servings

• 2 cups red lentils

• 1 medium onion cut into chunks

• 2 medium onions finely sliced

• ¼ cup olive oil

• 1 tbs cumin

• Salt to taste

• ¼ tsp all spice

• 5 cups of chicken stock

1.  Rinse the lentils and add to a saucepan

2. Add the stock, salt, the onion cut into chunks, cumin, allspice and cook for 30 minutes

3. Remove from the pan and blend or use a hand blender to puree.

4. Simmer for another 30 minutes

5. Heat the oil and fry the 2 sliced onions until they turn golden brown.

6. Stir the fried onions into the soup and serve.

7. You can reserve some sliced onions and serve on top of the soup. 

From Zeytoon Café, Laguna Beach