Instructions: Saute onions and garlic in water or a little stock in a soup pot, 6-7 minutes until golden. Add salt and cumin, and a few drops of sesame oil.

Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to a boil.

Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon slices.

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