Egyptian Lentil Soup

(Question 120, worth 4 points)

5 cups vegetable stock
1 cup brown lentils
1 large onion
2-4 cloves garlic, crushed
1 can diced tomatoes
4 tbsp butter
2 tsp cumin
salt and pepper
fresh lemon juice to taste

Sauté chopped onions until translucent, add garlic, sauté 1 min. Add stock and tomatoes. Bring to a boil. Add lentils and reduce to simmer. Add water as necessary. When lentils are cooked (about an hour), puree soup. Add cumin, salt, pepper, lemon juice (1/2-1 lemon) and 2-4 tbsp butter.