Red-Lentil Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings (makes 6 cups)
- 3 cups water
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 sprig fresh thyme
- 2 tablespoons chopped flat-leaf parsley
- 1 large onion, chopped
- 1 turkish or 1/2 california bay leaf
- 4 garlic cloves, finely chopped
- accompaniment: lemon wedges
- Carbohydrate 25 g(8%)
- Fat 3 g(4%)
- Fiber 4 g(17%)
- Protein 11 g(21%)
- Saturated Fat 0 g(2%)
- Sodium 333 mg(14%)
- Calories 162
Preparation 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. 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. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan. Stir in parsley and season with salt. Cooks' note:
Preparation 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. 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. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan. Stir in parsley and season with salt. Cooks' note:
