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Title: Egyptian-Style Lentil Soup

1 - small red onion, sliced into thin rings
4 T olive oil
2 - medium yellow onions, coarsely chopped
2 - small carrots, coarsely chopped
1 1/2 t cumin seeds
1 t fennel seeds
4 C vegetable stock
4 C water
1 1/2 C lentils, rinsed and picked over
1 - small dried hot red chile pepper
0 - salt and pepper to taste
1/2 - lemon, juice of

Preheat the oven to 425° F. Place red onion in a 8- or 9-inch pie pan and toss with 2 tablespoons of the oil. Cover the pan tightly with foil and bake for 15 minutes, or until softened and fragrant. Remove from the oven and let stand covered until ready to use.

Meanwhile, in a large stockpot, heat the remaining oil over medium-low heat. Add the yellow onions, carrots, celery, garlic, cumin, and fennel seeds and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the broth, water, lentils, and chile; season lightly with salt and pepper. Bring to a boil over medium-high heat. Immediately reduce the heat, partially cover, and simmer gently for 30 minutes, stirring occasionally, or until the lentils are very tender and the broth is slightly thickened.

Remove and discard the chile. Stir in the reserved red onion and lemon juice.

From Mediterranean Vegan Kitchen
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