created: 2004-07-27 09:15:21
Makes about 7 cups; Active time: 20 min. Start to finish: 40 min. (Gourmet Magazine) It's not a heavy soup so I make it alot during hot weather, with salad or tomato tart.
1 1/2 tablespoons olive oil l large onion, chopped 3 garlic cloves, chopped 2 carrots, chopped (1cup) 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 talespoons 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.