Red Lentil Soup
Serves 6 (3/4 cup per serving)

Ingredients
6 cups low-sodium 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
Fresh parsley, chopped (optional)
Croutons (optional)

Preparation

• 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 parsley and/or croutons, if desired.

Nutrition tip: This soup may soothe a sore throat.