Lebanese Red Lentil Soup
Ingredients (serves 6):
500 g. split red lentils
1 large onion, finely chopped
1 tablespoon (or 2 cubes) bouillon
1 teaspoon cumin
salt and pepper (to taste)
juice of half a lemon
1 tablespoon extra virgin olive oil
Boil the lentils in water around half an hour until the lentils are really disintegrated. With a spoon, remove the white foam that forms on the surface. Add the bouillon at this stage and add water every now and then if needed.
Meanwhile, fry the onion in oil until it gets red-brown and add it to the boiling lentils.
Add and stir cumin, salt and pepper.
Remove away from fire, add the lemon juice and the extra virgin olive oil. Stir again.
Serve with a slice of lemon and croutons ( pita bread croutons are the best).