Egyptian Lentil Soup

Ingredients

• 1 small red onion, sliced into very thin rings
• 4 Tbsp extra virgin olive oil
• 2 medium yellow onions, coarsely chopped
• 5 oz (about 2.5 small) carrots, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 large cloves garlic, finely chopped
• 1.5 teaspoons cumin seeds
• 1 tsp fennel seeds
• 4 cups low-sodium vegetable broth
• 4 cups water
• 1 1/2 cups lentils, rinsed and picked over
• 1 small dried hot red chile pepper (optional
• salt and freshly ground pepper, to taste
• Juice of 1/2 large lemon (about 2 Tbsp)
• lemon wedges, optional

Directions

1. Preheat oven to 425F. Place red onion in a pie pan and toss with 2 Tbsp 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.
2. In a large stockpot, heat the remaining oil over medium-low heat.
3. Add the yellow onions, carrots, celery, garlic, cumin, and fennel and cook, stirring occasionally, until the vegetables are tender (approx. 15 minutes)
4. Add the broth, water, lentils and chile; season lightly with salt and pepper.
5. Bring to a boil over medium-high heat.
6. Immediately reduce the heat, partially cover the pot and let simmer for 30 minutes, stirring occasionally.
7. Uncover and simmer for 15 more minutes until lentils are very tender and broth is slightly thickened.
8. Remove and discard chile, if using. Stir in the red onion with oil and lemon juice. Season with additional salt and pepper, if necessary.
9. Serve hot, with lemon wedges, if desired