Source: dLife

An Eastern Mediterranean classic.

Servings

1.0
1 cup  green lentils, dried 1.0
1 pinch  black pepper 5.0
5 tbsp  extra virgin olive oil 3.0
3 each  small onions 2.0
2 each  medium garlic cloves 2.0
2 tsp  cumin seeds 0.25
0 1/4 tsp  ground turmeric 2.5
2 1/2 cup  cold water 1.0
1 pinch  salt 2.0
2 tbsp  fresh cilantro

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.