Shorbet Adds

• 1 large onion, chopped
• 3 tablespoons olive oil
• 3 cloves garlic, crushed
• 11 1/2 teaspoons cumin
• 11 1/2 teaspoons ground coriander
• Pinch of ground chili pepper
• 1 3/4 cups split red lentils
• Bunch of celery leaves, chopped
• 1 carrot, finely chopped
• 2 quarts chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)
• Salt and pepper
• Juice of 1/21 lemon
• 1 1/22 large onions, sliced
• 23 tablespoons extra-virgin olive oil
• 11 1/2 pita breads to make croutons (optional)
• 3 lemons, quartered, to serve with

1. Soften the onion in the oil in a large saucepan.
2. Add the garlic, cumin, coriander, and chili pepper and stir.
3. Add the lentils, celery leaves, and carrot, cover with stock, and simmer 3045 minutes, until the lentils have disintegrated.
4. Add salt and pepper, and water if the soup needs thinning.
5. It should be quite thin, like a light cream.
6. Stir in the lemon juice.
7. For the garnish, fry the onions in the oil, first covered, over low heat, stirring occasionally, then uncovered, over medium and high heat, stirring often, until crisp and very brownalmost caramelized.
8. Split and open out the pita breads and toast them in the oven or under the broiler, turning them over once, until they are crisp and lightly browned.
9. Then break them into small pieces with your hands to make croutons.
10. Serve the soup very hot.
11. Garnish each serving with a tablespoon of fried onions and pass the lemon wedges and croutons, if you like, for people to help themselves.

onion, olive oil, garlic, cumin, ground coriander, ground chili pepper, red lentils, celery, carrot, chicken, salt, lemon, onions, extravirgin olive oil, croutons, lemons

Taken from www.epicurious.com/recipes/food/views/shorbet-adds-373282 (may not work)