2 cups dried, hulled split red lentils
2 quarts vegetable stock
1 medium sized onion, peeled and quartered
1 medium sized tomato, quartered
2 teaspoon coarsley chopped garlic
4 tablespoon non-dairy butter (or vegetable oil or olive oil)
1 tablespoon finely chopped onions
2 teaspoon ground cumin
1 teaspoon salt
freshly ground black pepper
Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear. In a heavy 4- to 5-quart saucepan, bring stock to a boil over high heat. Add lentils, quartered onion, tomato and garlic, reduce heat to low and simmer paritally covered for 45 minutes or until lentils are tender.
Meanwhile, in a small skillet, melt 1 Tb. butter (or oil of your choice) over moderate heat. Add chopped onions and, stirring frequently, cook for 10 minutes until they are soft and deeply browned. Set aside off the heat. Stir in cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining 3 TB. butter (or oil of your choice).
To serve, ladle the soup into a heated tureen, sprinkle lightly with reserved browned onions and serve the lemon wedges separately.