RED LENTIL SOUP

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Reference:

Gourmet, September 2002

Prep:

Active time: 20 min Start to finish: 40 min

Servings:

Makes about 7 cups.

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Submitted by:

Foodie

Ingredients

1/2 tbsp olive oil

large onion, chopped

garlic cloves, chopped

carrots, chopped (1 cup)

1/2

cup chopped fresh or canned tomato

celery rib, chopped

1/4 tsp ground cumin

1/2

tsp salt

cup dried red lentils

cups water

1/2 cups chicken broth

tbsp chopped fresh parsley

Directions

Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and sauté, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.

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Stir in parsley, then season with salt and pepper.

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