1 Tbsp olive oil
2 medium onions, finely chopped
1/2 lb. red lentils, rinsed
2 qt. beef or chicken stock
1 tsp paprika
1 bay leaf
1 tsp salt
1/8 tsp pepper
1 tsp dried mint, crushed
1/2 tsp dried parsley (optional)
1-2 Tbsp tomato paste (optional)
1. In large soup pot, saute onions in olive oil. When onions are soft, add lentils. Stir several minutes.
2. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about 35 minutes. Soup may be pureed, if desired, or served as is.
Source: Extending the Table
Try #1 - December 2012
This was a delicious lentil soup... a little different than your traditional lentil soup. The spices gave it a nice, different flavor, and it was smoother (not as thick) as other lentil soups I've made. I pureed ours with the immersion blender.
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