Shurit ads (lentil soup with garlic and cumin) Recipe

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Shurit ads (lentil soup with garlic and cumin)

Artist:	_	Yield:	6
Categories:	Arabic, Egyptian, Garlic, Middle Eastern, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

2	cup	Red lentils
2	quart	Stock
1	med	Onion, peeled & quartered
1	med	Tomato, quartered
2	tsp	Garlic, coarsely chopped
4	tbsp	Olive oil
1	tbsp	Onion, finely chopped
2	tsp	Ground cumin
1	tsp	Salt
		Black pepper, freshly ground
		Lemon, cut into wedges

Procedures:

1	Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear.
2	In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat.
3	Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
4	Meanwhile, in a small skillet, heat 1 tb of the oil over moderate heat.
5	Add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned.
6	Set aside off the heat.
7	Puree the soup through a food mill or pour the entire contents of the pot into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp.
8	Return the soup to the pot and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through.
9	Stir in the cumin, salt and pepper, and taste for seasoning.
10	Just before serving, stir in the remaining 3 tbs of oil.
11	To serve, ladle the soup into a heated tureen, sprinkle lightly with the reserved browned onions and serve the lemon wedges separately.