Sephardic Lentil Soup

Source: The Book of Jewish Food (adapted by Barbara Pistrang)

1 large onion or 2 medium leeks, finely chopped

1-3/4 cups raw lentils, rinsed

1/2 cup finely diced celery

1/2 cup finely diced carrot

7-1/2 to 8 cups chicken broth, vegetable broth or water

salt and pepper

1 tsp cumin

1 tsp turmeric

pinch cayenne pepper

juice of one half lemon

4 cloves of minced garlic, sauteed briefly in olive oil

Saute onions or leeks in olive oil. Add celery and carrots and saute briefly. Add broth, lentils, salt and pepper. Bring to a boil, reduce heat, and simmer for about 3/4 hour until lentils are tender. Add spices, sauteed garlic and lemon juice (and more broth if the soup needs thinning). Simmer another 30-40 minutes until the lentils have disintegrated.