Red Lentil Soup Adapted from 10/07 Gourmet Cook 1 large, chopped onion in 1T olive oil with 1/2 t salt in heavy saucepan, med. heat, till soft, about 8 minutes. Add 4 chopped garlic cloves, 1 t ground cumin, 1 bay leaf, and 1 sprig thyme. Cook another minute. Add 1 c red lentils, 4 c chicken broth, 2-1/2 c water, and 1/2 t each s&p. Simmer, partly covered, 30-45 mins, till lentils soft and falling apart. Take out bay leaf and thyme sprig. Puree 2 c of soup and mix that back in to pot. Stir in 2T chopped parsley, salt to taste. Serve with lemon wedges and Greek yogurt.