Ingredients

• 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

Instructions

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.
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.
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.
4. Stir in parsley and season with salt.