Red Lentil Soup Recipe
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 carrots, chopped
- 1/2 cup chopped fresh or canned tomato
- 1 celery rib, chopped
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 cup dried red lentils
- 4 cups water
- 1 1/2 cups chicken broth
- 2 tablespoons chopped fresh parsley
- Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and saute, stirring, 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
- Stir in parsley, then season with salt and pepper.
