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MEDITERRANEAN KITCHEN LENTIL SOUP

Ingredients: 5 Cup(s) Lentils 3 Quart(s) (1 can) Chick Peas ** 1 1/2 large Onions, coarsely chopped 1/2 Cup(s) Vegetable oil, divided 1/2 Cup(s) Tomatoes, crushed 1 Green bell pepper, seeded, membranes removed, coarsely chopped 1 Teaspoon(s) Salt or to taste 1/4 Teaspoon(s) Coarsely ground black pepper 1 Teaspoon(s) Ground allspice 1 Teaspoon(s) Smoked sausage 3/4 Teaspoon(s) Ground cinnamon 6 Cloves garlic, peeled and coarsely chopped 1 Cup(s) Chopped fresh cilantro 1/2 Cup(s) Onions; finely diced Directions: 1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables. 2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat. 3. When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes. 4. Add onion-pepper combination and oil in which they were cooked to lentils. cook lentils about 40 minutes. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 minutes. 5. Blend garlic with 1/4 cup vegetable oil in a blender or with mortar and pestle until pureed and well blended. 6. When lentils are tender, add cilantro. Turn off heat. Then add garlic-oil puree. Stir well. 7. After a minute, add lemon juice. Taste and correct seasonings if necessary. Serve immediately.
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