Egyptian Lentil Soup

Ingredients
1 ½  cups split red lentils
2 teaspoons cumin
7 tablespoons olive oil, divided
1 large onion, chopped
6 garlic gloves chopped, divided
1 medium potato, peeled and cubed
2 leeks, washed and sliced
2 beets, peeled and cubed
1 qt chicken stock
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Handful of flat-leaf parsley, chopped

Directions
Inspect the lentils to be sure there are no stones.  Rinse under cold water until water runs clear. In a large pot, heat 4 tablespoons olive oil. Add onion and 2 garlic cloves. Saute until soft; stir in ground cumin.
 
Add potatoes, leeks and beets, stir well and cover pot. Sauté vegetables lightly on low heat until they start to soften. Add red lentils, stock and enough water to cover vegetables well.

Bring to a boil, cover pot and reduce heat. Simmer until lentils are soft and begin to break down, adding water as necessary (lentils soak up a lot of water during cooking). Skim off any foam and discard.

Cool soup 10-15 minutes before blending soup in a blender or food processor until smooth; stir in lemon juice and add salt and pepper.  Makes 6 servings.

Source:  Chef Michael Howell
Owner:  Tempest Restaurant, Wolfville, NS