Lebanese Lentil Soup

Serves 6 to 8

2 cups lentils
12 cups water
1 tablespoon salt, or to taste
1/4 cup extra-virgin olive oil
2 medium red onions, finely chopped
1/2 teaspoon ground black pepper
1/4 cup uncooked orzo or acini pepe pasta
Fresh lemon juice (about 3 to 4 tablespoons)
Chopped cilantro or parsley (about 1/4 cup)
Lemon wedges

Combine lentils, water and salt in a 5 to 6 quart pot. Bring to a
boil and skim off any scum that rises to the surface. Then lower
heat, cover and simmer gently about 20 minutes while you cook the
onions.
Heat olive oil in a large frying pan over medium-high heat. Add
onions and cook, stirring often, until they turn a very dark brown
color, about 20 minutes. Stir constantly during last 5 to 10 minutes
of cooking to prevent burning. (It may be necessary to reduce heat to
medium.)
When onions are well browned, add 1 cup simmering lentil water to
the pan with the onions. Stand back; the water will sizzle and steam.
Continue cooking, stirring every now and then, until the water has
almost totally evaporated, about 5 minutes.

Scrape onion mixture into the pot with the lentils. Stir in the
pepper. Cover and simmer 10 more minutes. Add pasta, cover and simmer
until just tender and the lentils are completely cooked, about 15
minutes. Remove soup from heat, cool and refrigerate 4 to 6 hours,
then reheat before serving. (It needs to stand in order to thicken.
The soup can be made a day or two ahead, refrigerated and reheated.)

To serve, reheat soup and ladle into bowls. Stir 1/2 tablespoon
lemon juice into each bowl and finish each with a sprinkle of
cilantro or parsley. (Or stir all of lemon juice and herbs into pot
of soup.) Serve lemon wedges alongside.

>From "Indian Home Cooking" by Suvir Saran and Stephanie Lyness.






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