Red Lentil Soup
Jacki
ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 Turkish or 1/2 California bay leaf
- 1/4 ground thyme
- 1 cup red lentils (7 ounces), picked over and rinsed
- 3 1/2 cups vegetable broth
- 3 cups water
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, ginger, 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, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
Source: Jacki
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