Source: dLife

An Eastern Mediterranean classic.

Servings

1 cup green lentils, dried
5 tbsp extra virgin olive oil
3 small onions , finely chopped
2 medium garlic cloves , finely sliced
2 tsp cumin seeds , crushed
0.25 tsp ground turmeric
2.5 cup cold water
1 pinch salt , to taste (optional)
2 tbsp fresh cilantro , chopped (garnish)
1 pinch black pepper , to taste

1 Place lentils in medium pot. Cover with cold water.
2 Bring to boil for 10 minutes.
3 Remove from heat, drain through colander. Set aside.
4 Heat 2 tablespoons of oil and cook 2/3 of onions along with garlic, cumin, and turmeric for 3 minutes.
5 Add lentils, stock, and water. Bring to boil.
6 Reduce heat, cover and simmer for 30 minutes or until lentils are soft.
7 In separate sauté pan, heat remaining oil and sauté remaining onion until golden brown, stir frequently.
8 Use potato masher to lightly mash lentils and create pulpy texture . Reheat gently and season with salt and freshly ground black pepper to taste.
9 Ladle soup into warm bowls.
10 Before serving, mix fresh cilantro with fried onion and sprinkle over soup to garnish.

Try Red or Puy lentils as a substitute for green lentils. Lentils do not need to be soaked before cooking.