Red-Lentil Soup Recipe | Epicurious

Ingredients

• 1 large onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 Turkish or 1/2 California bay leaf
• 1 sprig fresh thyme
• 1 cup red lentils (7 ounces), picked over and rinsed
• 3 1/2 cups reduced-sodium chicken broth
• 3 cups water
• 2 tablespoons chopped flat-leaf parsley
• Accompaniment: lemon wedges