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Red Lentil Soup




Source of Recipe


LyndaMc994 WFD 10/13/02


Recipe Introduction


American Heart Association Around The World Cookbook


List of Ingredients




6 cups low-sodium, fat-free chicken broth
1 1/2 cups red lentils, rinsed and picked over for small stones and shriveled lentils
1 small onion, grated
1/4 teaspoon ground cumin
Generous sprinkling of cayenne, to taste
Chopped fresh parsley, optional
Croutons, optional


Recipe



Place the broth, red lentils, onion, cumin, and cayenne in a medium saucepan and simmer, partially covered, until lentils are soft, about 30 minutes. Pour the soup into a blender or the work bowl of a food processor fitted with a metal blade and process until smooth (you may have to do this in batches).

Return soup to the pan and simmer until it is the desired thickness, stirring frequently. (Some people like this soup almost spreadable, but be careful not to let it burn.) Garnish with chopped fresh parsley and/or croutons, if desired. Serves 6 (3/4 cup per serving)

Cook’s Tip: If you have a handheld immersion blender, you can puree the soup right in the pot while it cooks.