Red Lentil Soup With Lime And Cilantro

• 1/4 cup butter
• 4 garlic cloves, minced
• 1 large onion, diced
• 4 celery ribs, diced
• 1 lb red lentil
• 1 bay leaf
• 1 1/2 teaspoons ground cumin
• 2 quarts chicken broth or 2 quarts vegetable broth, more if needed
• 1 lime, juice of
• 1/2 cup fresh cilantro or 1/2 cup fresh parsley, minced
• salt and pepper, to taste

1. Melt butter in soup pot over medium heat. Add onions and celery; cook until onions are translucent, about 4-6 minutes.
2. Add bay leaf, cumin and garlic, cook 1-2 minutes until fragrant. Add lentils and coat evenly with butter, cook 4-5 minutes, stirring frequently.
3. Add 6 cups broth. Bring to simmer and stir often so lentils don't scorch. Cook soup until lentils begin to dissolve and begin to look like a pureed soup. Add additional broth as needed to adjust consistency.
4. Season to taste with fresh squeezed lime juice, salt and pepper. Stir in cilantro or parsley. Serve!

butter, garlic, onion, celery, red lentil, bay leaf, ground cumin, chicken broth, lime, fresh cilantro, salt

Taken from www.food.com/recipe/red-lentil-soup-with-lime-and-cilantro-408491 (may not work)