Egyptian Lentil Stew

Ingredients

• 2 onions
• 4 tablespoons olive oil
• 8 cups water
• ½ pound red lentils
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 lemon

Steps

1. Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil.
2. Sauté the onions on low heat until they turn translucent and slightly golden.
3. Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions.
4. Stir the mixture.
5. Then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).
6. Let it simmer for an hour, stirring every few minutes to make sure that it doesn't burn.
7. You may have to turn the temperature of the stove up or down a little.
8. Taste the soup.
9. Add salt if needed.
10. Turn off the stove.
11. Put the pot on a different burner so that it doesn't continue to cook.
12. Take your lemon.
13. Cut it in half.
14. Then, squeeze it on the juicer until there is no more juice in the lemon.
15. Stir the lemon juice into the pot.
16. Taste the soup.
17. Serve the soup.
18. Cumin and more fresh lemon can be added to the bowl according to preference.