Savory Red Lentil Soup

• 2 cups red lentils
• 6 cups water to boil lentils
• leftover non-cruciferous vegetables for stock (no broccoli, cabbage or kale for example) but whatever you have on hand- I like carrot, parsnips, leek tops and garlic and onions skins left on and cut roughly into quarters, celery, etc. It worked great with fresh fennel and lots of bay leaves (10 is not too many)
• olive oil for saute:
• 1 medium carrot
• 1 small onion
• 1 clove garlic
• 1 tsp. cumin
• 1 tsp. freshly ground black pepper
• 1 -2 Tbsp. cilantro

1. Use 3 burners for the fastest preparation:
2. one for stock making
3. one for lentil cooking
4. one for cast iron skillet sauteing of onions, carrots and garlic, then herbs and spices
5. Cook the vegetable broth for an hour on low simmer and covered once it boils.
6. Meanwhile, cook your lentils, which will be done in less than a half hour in many cases, especially if soaked previously.
7. Finally, saute your onion, garlic and carrots until smelling carmelized and fragrant. I use a minimal amount of vegetables to add just touches of color and occasional bites of intense flavor to this brothy light and colorful soup.
8. Transfer the sauteed vegetables into the cooked lentils.
9. Strain your stock into the cooked lentils maybe leaving a little leftover to clean up the savory oils on your skillet before pouring in.
10. Salt to taste. Add a few more torn cilantro leaves on top. Stir the lentils into the lighter broth before serving.

red lentils, water, stock, olive oil, carrot, onion, clove garlic, cumin, freshly ground black pepper, cilantro

Taken from www.epicurious.com/recipes/member/views/savory-red-lentil-soup-50003088 (may not work)