INGREDIENTS

• 1/4 cup olive oil
• 1 cup onion (finely chopped)
• 1 cup red lentils
• 2 cubes of vegetable stock
• 1 tbs. cumin
• 1 tsp. turmeric
• 1/2 lemon, squeezed
• 1 lemon (cut in wedges)
• Pinch salt
• Pinch black pepper
• 1tsp. parsley for garnish

METHOD

• Wash and drain lentils.
• In a large pot over medium heat, combine all ingredients. First sauté the chopped onions with olive oil until they turn a light brown color to add extra flavor. Add the lentils and stir with the onions for a minute or two.
• Add vegetable stock and 6 cups of water.
• Bring to a boil, then let simmer on medium/low for about 35 minutes, or until lentils are tender and creamy.
• Add cumin, turmeric, salt to taste, and juice of half a lemon.
• Make sure to stir occasionally to avoid the lentils from burning or sticking to the pot.
• Blend the whole mixture using an electric blender to make a texture that is creamy.
• Garnish with parsley and serve with lemon wedges on the side.