Finally, a new mix. Recorded 2/26/07 on WCBN-FM Ann Arbor. Mostly old school, freestyle, and some house at the end.
I got some good feedback on this soup last night so for you and for others here’s the recipe.
1 package of red lentils
2 medium onions
3 large cloves garlic
10 cups water, chicken or vegetable broth
2 Tbsp. cumin
Dice the onions to about 1/4 inch.
Mince the garlic very fine.
In a large soup pot, heat a few Tbsp. of olive oil over medium-high heat.
When the oil is hot, add the onions.
Toss 1 tsp. of kosher salt over the onions and reduce to medium heat.
Let the onions cook down, stirring occasionally, until they have released their moisture and it has almost entirely cooked off. They onions should be very soft and slightly darker in color.
Now add the garlic and cumin and cook for only 1 minute.
Add the lentils and water or stock and increase heat to high.
When the soup boils, reduce heat to low and simmer for about 20-30 minutes. You might need to add a little more water.
Add salt and pepper to taste. Slice some lemon into eighths and squeeze some fresh lemon juice into each bowl as you serve it.