1. Heat the oil and sauté the onions until they soften slightly.
2. Add the lentils, bouillon cubes, bay leaves, cumin, black pepper and water. Cover the pot and boil before turning down the heat. Simmer gently for 30 minutes. Add water if necessary.
3. Taste the soup and adjust the seasoning to your taste.
4. Garnish with parsley and serve hot with lemon wedges.
Recipe courtesy: Francesco Dimonte, Ballarò, Conrad Dubai
Image and recipe: Gulf News Archives
Tell us about your favourite recipes at email@example.com