Jerusalem the Golden Lentil Soup (Frances)

From Frances Dearman after she returned from a year's travels in which she saw, among many other places, Jerusalem. It's better if you've just strolled through Jerusalem's market to pick up the root vegetables of the day, then into the 1000-year-old spice market for fresh spices, but we do what we can.

• One onion, diced very small
• Garlic, saffron, and/or turmeric, depending what you've got available
• 1/2 c. lentils
• Carrot or sweet potato or yam or some combination, diced very fine; or white or yellow turnip + apple, again diced fine
• 2-3 c. hot water
• 1/2 c. couscous or white rice or bulgar or millet

Saute the onion in a little oil; add the spices and stir for a minute or so. Add lentils and vegetables and stir until they're coated with oil. Add water, and grain (unless it's couscous), and simmer for 20 minutes. If you use couscous, add it in the last 5 minutes of cooking. The soup should be thick and hearty when hot, and pretty solid when cold; add more water if you prefer.