1 cup green lentils (red or puy lentils may be substituted)
5 tablespoons olive oil
1 large onion chopped
2 garlic cloves finely chopped
2 teaspoons cumin seeds, crushed + 3/4 teaspoon tumeric
OR
1/2 teaspoon yellow curry powder
2 1/2 cup chicken or vegetable stock
salt and ground black pepper
2 tablespoons coarsely chopped cilantro
(I added to this recipe 1 bay leaf and 1 sprig of fresh rosemary)
Put the lentils in a saucepan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes. Drain.
Heat 2 tablespoons of the oil in a pan and saute two-thirds of the chopped onion with the garlic, cumin, tumeric (or curry powder) for 3 minutes, stirring. Add the lentils, stock, and 2 1/2 cups water. Bring to a boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.
Saute the remaining onion in the remaining oil until golden.
Use a potato masher to lightly mash the lentils and make the soup pulpy. Reheat gently and season with salt and pepper to taste. Garnish with fried onions and cilantro (I added some grated parmesan cheese and chili-pepper flakes)
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