Red-Lentil Soup

Name: Red-Lentil Soup
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 4 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 Turkish or 1/2 California bay leaf; 1 sprig fresh thyme; 1 cup red lentils (7 ounces), picked over and rinsed; 3 1/2 cups reduced-sodium chicken broth; 3 cups water; 2 tablespoons chopped flat-leaf parsley; Accompaniment: lemon wedges

11 ingredients

4 steps

Ingredients

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley
Accompaniment: lemon wedges

Directions

1

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.
2

Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.
3

Discard bay leaf and thyme sprig, then puree 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
4

Stir in parsley and season with salt.