Red Lentil Soup
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
6 cups chicken broth
2 tablespoons chopped flat-leaf parsley
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 puree 2 cups of mixture in
blender (use caution when blending hot liquids) and return to pan.
Stir in parsley and season with salt.