Egyptian Lentil Stew

4 onions, chopped
8 tablespoons olive oil
14 cups water
1 lb red lentil
5 tablespoons soup mix
2 teaspoons cumin
2 teaspoons coriander
2 lemons, juiced

Saute the onions in a large pot with the olive oil until the onions are golden. Add the water, the lentils, the (optional) soup mix, the Cumin, the Coriander, and the juice from the lemons. Cook on medium heat for 1 (one) hour or until the lentils are done, stirring every few minutes. Take the pot off the heat, give it a stir, and serve!