I made Egyptian Lentil Soup for dinner from the following recipe:
1/2 kg split lentils
1-2 tbs oil
1 tsp cumin
1-2 tbs lemon juice,salt
Place lentils, one onion, tomato, zucchini, and carrot in pot and cover with twice their amount of water. Cook for about 15 minutes. Whirl in blender, strain, then add salt and cumin.
Chop the remaining onion very finely and fry to a light brown, then add to soup with oil and cook for 5 minutes longer. Stir in lemon juice.
It turned out great! Ian licked his bowl.