1 large, finely chopped onion, 1 3/4 cups red lentils, 7 1/2 cups vegetable stock, 1 teaspoon cumin, 1 lemon juice, Olive oil to taste, Salt and pepper to taste

1. Make vegetable stock (bouillon, powder, paste, or premade is fine) 2. Heat a drizzle of olive oil in another pan and add onion. 3. Cook until translucent, then add lentils and stock. 4. Simmer about 30 minutes or until lentils are soft. If the soup seems too thick, add water to reach desired consistency. If it is too thin, cook longer. For the best flavor, the soup should border on stew like consistency. 5. Add cumin, lemon juice, salt and pepper to taste. 6. Drizzle olive oil on top to taste and serve.