2 c  Red lentils
2 qt Stock
1 md Onion, peeled & quartered
1 md Tomato, quartered
2 ts Garlic, coarsely chopped
4 tb Olive oil
1 tb Onion, finely chopped
2 ts Ground cumin
1 ts Salt
Black pepper, freshly ground
Lemon, cut into wedges

Wash the lentils in a large sieve or colander set
under cold running water until the draining water runs
clear. In a heavy 4 to 5 qt pot, bring the stock to a
boil over high heat. Add the lentils, onion, tomato
and garlic, reduce the heat to low, and simmer
partially covered for 45 minutes, or until the lentils
are tender.
Meanwhile, in a small skillet, heat 1 tb of the oil
over moderate heat. Add the chopped onions and,
stirring frequently, cook for 10 minutes, or until
they are soft and deeply browned. Set aside off the
heat. Puree the soup through a food mill or pour the
entire contents of the pot into a sieve set over a
deep bowl and force the ingredients through with the
back of a large spoon, pressing down hard on the
vegetables before discarding the pulp. Return the
soup to the pot and, stirring constantly, cook over
low heat for 3 or 4 minutes to heat through. Stir in
the cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 tbs of
oil. To serve, ladle the soup into a heated tureen,
sprinkle lightly with the reserved browned onions and
serve the lemon wedges separately.