A simple, delicious soup for any season.

• 2 cups Red (orange) lentils or dahl
• 7 cups water
• 2 medium onions, chopped
• 3 TBSP olive oil
• 2 TBSP or more ground cumin
• 1 bay leaf broken in 2 or 3 pieces
• Salt
• 1/3 cup lemon juice or to taste
• cilantro (optional) chopped

1. Peel and chop onion.
2. In a large saucepan heat olive oil.
3. Add onions and sauté till transparent. About 5 minutes.
4. Rinse off lentils and quickly place in large saucepan with water (otherwise lentils tend to clump).
5. Bring to a boil, reduce heat till you have a gentle simmer.
6. Add the cumin and the bay leaf.
7. Simmer for approximately 20 minutes stirring occasionally.
8. You might need to add water to keep mixture "soupy".
9. Taste, and cook till lentils are tender.
10. Add lemon juice and salt.
11. Simmer a few minutes more.
12. Serve.