Red-Lentil Soup Recipe | Epicurious
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Keywords
- lentil
- garlic
- thyme
- side
- starter
- dairy free
- gluten free
- nut free
- easy
- weeknight meals
- simmer
- blender
- gourmet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
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
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