Recipe: Red Lentil Soup


  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 cup red lentils (7 ounces), picked over and rinsed
  • 6 cups chicken broth
  • 2 tablespoons chopped flat-leaf parsley
  • lemon wedges


  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. Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. A
  2. dd 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. Stir in parsley and season with salt.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)