Egyptian Lentil Soup

2 cups ads majroosh, (dried, hulled split, red lentils), or other dried lentils
2 quarts chicken stock, fresh or can
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
4 Tablespoons butter
1 Tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into wedges

Wash the lentils in a large sieve or colander set under cold running water,
until the draining water runs clear.

In a heavy 4 to 5 quart saucepan, bring the stock to a boil over
high heat. Add the lentils, onion, tomato and garlic, reduce the
heat to low, and simmer partially covered for 45 minutes, or until
the lentils are tender.

Meanwhile, in a small skillet, melt 1 tablespoon of the butter over
moderate heat. When the foam begins to subside, add the chopped
onions and, stirring frequently, cook for 10 minutes, or until they
are soft and deeply browned. Set aside off the heat.