Red-Lentil Soup

Ingredients for Red-Lentil Soup

• 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

• 240ml red lentils (200g), picked over and rinsed

• 850ml reduced-sodium chicken broth

• 3 cups water

• 2 tablespoons chopped flat-leaf parsley

• Accompaniment: lemon wedges

How to make Red-Lentil Soup

Cook onion in oil with 1/2 teaspoons 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 teaspoons salt, and 1/2 teaspoons 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 purée 475ml mixture in blender (use caution when blending hot liquids) and return to pan.

Stir in parsley and season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.