Lentil Soup with Garlic

Select and rinse the lentils, bring the chicken soup to a boil in a large saucepan.

bring to a boil. Remove the skin from the onions, cut 2 onions into quarters, and the third into small

into small cubes.

Blanch (scald) the tomatoes with hot water, then rinse with cold water. Remove the skin and cut into quarters. Remove the peel from the garlic cloves and

and chop coarsely.

Add the lentils, onion quarters, tomatoes and garlic to the boiling clear soup.

Add the lentils, onion quarters, tomatoes and garlic to the boiling clear soup and cook at low temperature for half an hour until soft. Do not

Do not close the lid completely.

Melt 1/2 tbsp. butter in a frying pan and brown the onion cubes, turning frequently.

Turn frequently until brown.

Season the soup with salt, pepper and cumin. Shortly before serving

Add the remaining butter to the soup and sprinkle with the browned onion cubes.

For the side dish, cut the baguette into slices, spread with butter and sprinkle with

and cover with pieces of garlic previously crushed in salt.

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