(For me, lots of lemon juice is the key to this recipe.)
1.5 cups lentils (regular, not red)
7 cups water
1 medium onion, chopped
3-5 garlic cloves, minced
1 Tbsp olive oil
1 tsp salt
pepper to taste
lemon juice to taste (2-4 Tbsps or more)
Bring the lentils and water to a boil in a large soup pot, then reduce heat and simmer. When the lentils have cooked for about 40 minutes, saute the onion and garlic in the olive oil until the onion is soft, then add the mixture to the lentils, along with the salt and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half the lemon juice, then add more to taste.
Source: adapted from a recipe posted by Janet in the re.food.veg.cooking newsgroup.
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