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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal. 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 purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
4. Stir in parsley and season with salt.
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