Egyptian-Style Lentil Soup

One of my favorite lentil soup recipes.

1 small red onion, sliced very thin
4 tablespoons of extra-virgin olive oil
2 medium yellow onions, coarsely chopped
3 small carrots, coarsely chopped
1 stalk of celery, coarsely chopped
2 large cloves of garlic, finely chopped
1 1/2 teaspoons of cumin seeds
1 teaspoon of fennel seeds
5 cups of vegetable broth (The best you can make or buy.)
3 cups of water
1 1/2 cups of lentils, picked over and rinsed
1 small dried hot red chili, left whole (Or cayenne powder to taste.) These are optional.
Salt and fresh ground black pepper to taste
The juice of 1/2 of a large lemon
Lime wedges to pass

Preheat the oven to 425F (220C).

Place the red onion in a pie pan and toss with 2 tablespoons of the olive oil. Cover the pan tightly with foil and bake for 15 minutes; until soft and fragrant.

Remove the onions from the oven and allow them to stand, covered, until you're ready to use them.

In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium-low heart. Add the yellow onions, the carrots, the celery, the garlic, the cumin seeds, and the fennel seeds and cook, stirring occasionally, until the vegetables are tender, perhaps 15 minutes.

Add the broth, the water, the lentils, the chili (or cayenne powder), if using; season lightly with the salt and the pepper.

Bring the soup to the boil over medium-high heat. When the boil is reached, immediately reduce the heat to simmer, partially cover the pot, and cook gently for 30 minutes, stirring occasionally.

Remove the cover from the pot and simmer the soup for an additional 15 minutes, again, stirring occasionally, or until the lentils are very tender and the broth is slightly thickened.

If you used the chili, remove and discard it.

Stir in the reserved red onion with the roasting oil.

Stir in the lemon juice.

If needed, adjust the seasoning with more salt and pepper.

Serve hot, with the lime wedges on the side.