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PEEL and finely chop the garlic clove. Also, peel the onion and slice into half rings, set aside for later use. That's all for the preparation, easy, isn't it?
Set the medium-sized pan on medium-high heat and saute the chopped garlic without adding any oil or butter. After about 1 minute, add in the turmeric and cayenne pepper and briefly saute them.
POUR in the chicken stock, water and red lentils. Bring to a boil and then turn down the heat. Let the soup simmer for about 10 to 15 minutes, or until the lentils are soft enough.
Meanwhile, HEAT a bit of olive oil in a small skillet and saute the onion rings for a few minutes. ADD the lemon juice to the soup and season with pepper and salt.
POUR the soup into bowls and divide the baked onion on top. Garnish with chopped parsley if you like.