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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.
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.
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