FoodRecipesSoups
Red Lentil Soup
2 medium onions, finely chopped
1/2 pound red lentils, rinsed
2 quarts beef or chicken stock
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried mint, crushed
1/2 tsp. dried parsley
1/2 tbsp. tomato paste
Saute onions in a tbsp. of vegetable oil. When soft, add lentils and stir
several minutes. Add remaining ingredients and bring to a boil. Simmer until
lentils are very soft, about 35 minutes. Puree, or serve as it is according
to your taste.