Red Lentil Soup

Now is the time to explore the possibilities of the bulk department! Break up with pre-packaged mixes and do it yourself!

  • Serves: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour

Ingredients

  • 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

Instructions

  1. Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

  2. 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.

  3. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

  4. Stir in parsley and season with salt and a squeeze of lemon.

4 Locations to Serve Sonoma County