Red-Lentil Soup
A hearty Middle Eastern-style soup made with red lentils, aromatic spices, and fresh herbs. This comforting soup features tender lentils cooked with onions, garlic, and cumin, finished with fresh parsley and a squeeze of lemon.
Ingredients
- •1 large onion
- •1 tablespoon olive oil
- •4 cloves garlic
- •1 teaspoon ground cumin
- •1 leaf bay leaf
- •1 sprig fresh thyme
- •1 cup red lentils
- •3½ cups reduced-sodium chicken broth
- •3 cups water
- •2 tablespoons flat-leaf parsley
- •1 serving lemon wedges
Cooking Instructions
- 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.
8 min
- 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.
45 min
- 3.
Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
5 min
- 4.
Stir in parsley and season with salt.
2 min
