Red-Lentil Soup

Name: Red-Lentil Soup
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; Accompaniment: lemon wedges

"Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal...."

INGREDIENTS

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1 large onion, chopped

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1 tablespoon olive oil

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4 garlic cloves, finely chopped

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1 teaspoon ground cumin

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1 Turkish or 1/2 California bay leaf

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1 sprig fresh thyme

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1 cup red lentils (7 ounces), picked over and rinsed

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3 1/2 cups reduced-sodium chicken broth

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3 cups water

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2 tablespoons chopped flat-leaf parsley

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Accompaniment: lemon wedges

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