- Serves: 6 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour
- 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
- Lemon wedges
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 purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.
Stir in parsley and season with salt and a squeeze of lemon.