Crushed Lentil Soup

• 1 Medium Sweet Onion, Finely Chopped
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 4 cups Unsalted Vegetable Broth, Divided
• 2 cups Water
• 2 cups Red Split Lentils, Uncooked
• 1 pinch Saffron
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 teaspoon Ground Sea Salt
• 1/2 teaspoons Red Pepper Flakes
• 2 Bay Leaves
• 2 Tablespoons Fresh Lemon Juice

1. In a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 minutes or until onion is translucent. Add 3 cups broth (save remaining 1 cup broth for later), water, lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Reduce heat to medium and bring to simmer. Cover and cook until the lentils are no longer firm (15-18 minutes).
2. Very carefully pour lentil mixture into a food processor (or blender) and puree until smooth. Depending on how big your food processor/blender is, you may need to do this in batches.
3. Put mixture back into large stock pot and add remaining 1 cup broth and bay leaves; stir. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally.
4. Remove bay leaves, add lemon juice and stir. Once it sits for a few hours, it will soak up most of the liquid and thicken up a lot.

sweet onion, olive oil, garlic, vegetable broth, water, red, saffron, coriander, cumin, freshly ground black pepper, ground sea salt, red pepper, bay leaves, lemon juice

Taken from tastykitchen.com/recipes/soups/crushed-lentil-soup/ (may not work)