200 g./7 oz. dry lentils - 1 red onion - 1 clove of garlic - 4 ripe tomatoes - 6 tablespoons of olive oil - 1/2 teaspoon of cumin seeds and 1/2 chopped coriander - pepper - salt.
Soak the lentils in water for 12 hours, drain and boil in salted water. Gently simmer onion in 4 tablespoons of oil in a casserole dish, add drained lentils, moisten with cooking liquid, season with pepper and simmer for 15 minutes covered.
Gently fry chopped garlic and sieved tomatoes separately in the remaining oil, add spices, freshly ground pepper, salt and allow sauce to thicken. Serve lentil soup in center of a ring of pilaf rice, decorate with sauce.
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he tradition of lentils as an auspicious symbol of prosperity and wealth at the start of the New Year spread throughout the Mediterranean and is linked to magical/religious traditions.
