Preparation:
In large saucepan, bring stock to a boil. Add lentils, tomatoes and garlic. Quarter 2 onions - add to lentil mixture. Chop remaining onion - set aside. Partially cover pan - simmer 45 minutes or until lentils are tender.
Melt 1 tablespoon butter in skillet. Add chopped onion - saute until light browned.
Press lentil mixture though a seive - or puree in blender or food processor. Reheat in saucepan - season with salt, pepper and cumin. Stir in remaining 1 tablespoon butter. Pour into a tureen or serve in individual bowls. Sprinkle sauteed onion over top. Serve with lemon wedges. |
