Title: Shurit ads (lentil soup with garlic & cumin
 Categories: Soups, Middle east, Egypt, Vegetables
      Yield: 6 Servings
 
      2 c  Red lentils
      2 qt Stock
      1 md Onion, peeled & quartered
      1 md Tomato, quartered
      2 ts Garlic, coarsely chopped
      4 tb Olive oil
      1 tb Onion, finely chopped
      2 ts Ground cumin
      1 ts Salt
           Black pepper, freshly ground
           Lemon, cut into wedges
 
  Wash the lentils in a large sieve or colander set under cold running
  water until the draining water runs clear. In a heavy 4 to 5 qt pot,
  bring the stock to a boil over high heat. 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. Meanwhile,
  in a small skillet, heat 1 tb of the oil over moderate heat. Add the
  chopped onions and, stirring frequently, cook for 10 minutes, or
  until they are soft and deeply browned. Set aside off the heat. 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. Return the soup to the pot and, stirring
  constantly, cook over low heat for 3 or 4 minutes to heat through.
  Stir in the cumin, salt and pepper, and taste for seasoning. Just
  before serving, stir in the remaining 3 tbs of oil. To serve, ladle
  the soup into a heated tureen, sprinkle lightly with the reserved
  browned onions and serve the lemon wedges separately.