Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7               cups  chicken stock
  2               cups  dry lentils
  2                     tomatoes - peeled -- quartered
  4                     garlic cloves - chopped
  3                     onions
  2        tablespoons  butter
  1           teaspoon  salt
  1              pinch  pepper -- black
  2          teaspoons  cumin -- ground
                        lemon wedges

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.

Nutritional Information:

83 Calories (kcal); 4g Total Fat; (54% calories from fat); 2g Protein; 6g Carbohydrate; 10mg Cholesterol; 2902mg Sodium