Active Time

　　20 min

　　Total Time

　　1 1/4 hr

　　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

Makes 4 to 6 servings (makes 6 cups)

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Stir in parsley and season with salt.