Maha'S Lentil Soup - cooking recipe

Ingredients

4 medium onions, finely chopped
1/2 cup olive oil
1 tablespoon olive oil
4 carrots, peeled and finely chopped
6 -8 garlic cloves, minced
2 tablespoons dried coriander
1 lb dry lentils, rinsed and picked through
8 cups water
2 -3 tablespoons cumin
1 tablespoon salt (kosher or sea salt)
1 bunch swiss chard, stems removed and cut into 2-inch pieces
1 tablespoon flour
1/4 lb vermicelli or 1/4 lb angel hair pasta, broken into 1-inch pieces
2 lemons

Preparation

In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
Add carrots and garlic and cook 2 to 3 minutes.
Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
Add lentils and stir well to coat.
Add water to cover the ingredients by 3 inches (about 8 cups).
Stir in cumin.
Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
Season with approximately 1 Tbs. salt.
Add Swiss chard and cook about 10 minutes.
Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
Add pasta to soup and cook about 8 minutes.
Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.