Sephardic Lentil Soup

Source: The Book of Jewish Food adapted by Barbara Pistrang

1 large onion or 2 medium leeks, finely chopped
1-3/4 cups raw lentils, rinsed
7-1/2 to 8 cups chicken broth, vegetable broth or water
salt and pepper
1 tsp cumin
1 tsp turmeric
pinch cayenne pepper
juice of one half lemon
4 cloves of minced garlic, sauteed briefly in olive oil

Saute onions or leeks in olive oil. Add broth, lentils, salt and pepper. Bring to a boil, reduce heat, and simmer for about 3/4 hour until lentils are tender. Add spices, sauteed garlic and lemon juice (and more broth if the soup needs thinning). Simmer another 30-40 minutes until the lentils have disintegrated.