Comment: This recipe is an adaptation of the one of the Jerusalem restaurant in Toronto (955 Eglinton Ave W.) that they publish in the restaurant.
This recipe is different from "European" lentil soups, being closer to Middle Eastern cuisine. The main change I made is to remove the rice that was included in the original recipe.
I also added a little garlic and turmeric (turmeric).
1 small chopped onion
2 cloves of garlic chopped
400 g (2 cups) red lentils
1.6 l (7 cups) unsalted chicken broth
3+ g ground cumin
1.5 g ground pepper
1.5 g turmeric (opt)
2+ tablespoons chopped parsley
2 green onions, chopped
juice of 1/2 a lemon
Brown the onions, then the garlic in a little EVOO.
Add the lentils and the broth and simmer for 45 to 55 minutes until the lentils become creamy, stirring occasionally.
Add salt, cumin, pepper, turmeric, parsley and green onions and simmer for 5 minutes.
Add the lemon juice just before serving.