Soup: Vanessa's Lentil Soup with Caramelized Cumin Onions

The original recipe calls for split peas but we prefer lentils. Make sure that you puree the soup before you add the onions. It is not possible to use too many onions in this soup!

1 c. dried lentils (red or brown) or split peas (yellow or green).
1/2 teaspoon dried basil, crumbled
1 bay leaf (sometimes we use 2)
2 c. water
2 c. chicken broth
2 c. chopped onions (we use more)
1/2 teaspoon whole cumin seed (we use more)
3 tablespoons olive oil

(We also add a diced potato and some sliced carrots for extra body. We usually double or triple the recipe. Red lentils seem to work best b/c they fall apart when cooking.)

In a large heavy saucepan simmer lentils, basil, and bay leaf in water and broth, covered partially, until tender - about 35 minutes. Discard bay leaf.

While lentils are cooking, in a heavy skillet sauté onion and cumin seed in oil over moderately high heat, stirring until golden brown.

In a blender, puree soup in batches until just smooth (we have also used a hand mixer) and transfer back to pot. Stir in onion mixture and salt and pepper to taste.

Makes about 4 cups