Creamy Lentil Soup with Carmelized Onions

•1-1/2 cups red lentils
•4 cups chicken broth or water (bouillon cubes)
•1/2 teaspoon ground turmeric
•1 (1-inch) piece ginger root, peeled and chopped (I use powdered, about 1/2- 3/4 tsp)
•2 tomatoes, chopped (1 can diced)
•1 cup milk
•1-1/2 teaspoons salt, or to taste
•1/4 cup unsalted butter
•1 yellow onion, finely shredded
•1 teaspoon cumin seeds
•Fresh-ground black pepper, to taste
•1/4 cup chopped fresh cilantro, optional

Preparation:
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.

In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.

To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.

courtesy about.com

*You can find lentils, spices and more at Asia Marts... check them out, there is sure to be one in your city. They are usually small markets with "Asia mart" or "Global mart" in English.

When we make this, I skip the puree step and I just slice the onion very thinly. This soup is really fun with the crunchy onions that you typically put on greenbean casserole! I also usually just cook this in the crockpot on low for about 4 hours and add the onions at the end. It makes for an easy and FLAVORFUL dinner! Bonus, inexpensive!