Shorbet Ads (Lentil Soup)

A dear friend of mine gave me this recipe. Her mother made this for their family while she was growing up. Amazing soup with a surprisingly meaty texture and beautiful color. Wow! Even cooler? The variations she suggested. I've tried the Baghdadi variation - and I can't imagine the other ones being anything less than marvelous. This is THE lentil soup recipe I use now.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  onion, a large one finely chopped
• 1 3⁄4 cups red lentils
• 7 1⁄2 cups  stock
• 1  teaspoon cumin
• 1⁄2-1  lemon, juice of
•  extra virgin olive oil
•  salt and pepper, to taste

Directions

1. Combine onion, lentils, and liquid. Simmer about 1/2 hour, until lentils have disintegrated.
2. If the soup seems too thick for your taste, add water to reach desired consistency.
3. Add in cumin and lemon juice and adjust salt or pepper to taste.
4. Serve with oil on the side for everyone to sprinkle on their own portion.
5. Variations-.
6. Stir in caramelized onions- i large onion caramelized in 2-3 Tbsp oil.
7. Omit cumin and stir in 4 crushed garlic cloves fried in 3 Tbsp oil with 2 tsp crushed mint.
8. Baghdadi Jews add 1 tsp turmeric and hot chilies
9. Add bulgur wheat 15 minutes before end of cooking.
10. Add 2 peeled and chopped tomatoes while cooking
11. Add 1 lb shredded fresh leaf spinach (or 1/2 lb frozen) 10 minutes before end of cooking.