2 1/2 c. lentils
3 1/2 c. water
1/2 t. salt
1/4 c. olive oil
2 onions, chopped
4 - 5 cloves garlic, sliced
2 large bay leaves
1/2 t. cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
1/2 T. ground cumin
2 dried red peppers
2 - 3 T. fresh cilantro, chopped
1/4 c. fresh parsley, chopped
2 - 3 T. butter
freshly ground pepper

1. Put the lentils in a large pot with the water and salt
2. Bring to a boil, cover, reduce heat and simmer for 45 - 60 minutes
3. Heat the olive oil in a frypan
4. Sauté the onions, garlic and bay leaves stirring often until the onions start to brown
5. Add the cinnamon, cloves, ginger, cumin to the onions and stir over low heat for 2 minutes
6. Add the onion - cinnamon mixture to the lentils
7. Add the red peppers, cilantro and parsley to the lentils
8. Mix thoroughly, cover and simmer another 45 - 60 minutes, stirring occasionally
9. When the lentils are completely soft, remove half and purée in a blender
10. Return the puréed lentils to the soup
11. Add butter
12. Grate in generous amounts of black pepper
13. Taste and adjust seasonings

Serves 6 - 8