Prep 15 mins
Cook 45 mins
Healthy and delicious. Serve this simple soup for lunch, or pair it with bread and cheese for a light supper.
- 6 cups chicken broth
- 1 1⁄2 cups red lentils, cleaned
- 1 small onion, grated
- 1⁄4 teaspoon cumin
- Place all ingredients in medium saucepan and simmer, partially covered, until lentils are soft (about half an hour).
- Puree soup until smooth.
- Simmer until soup is of desired thickness, stirring frequently to prevent burning.
I loved the simplicity of this recipe yet it yield a tasty filling soup. I did not puree mine after simmering them for 15 minutes. I'll add some chopped ham into DH's bowl the next time I make this recipe. Made for *My 3 Chefs Fall 2008* game for my Theme: *FALL is SOUP TIME*