The Real 'L' Word: LENTIL

I love lentils almost as much as I love lesbians and I have been nagging Ariel for ages to make lentil soup (you will only be wondering why I did not attempt to make soup myself if you don't know me at all).  I love lentil soups of all permutations, however, Ariel is only interested in lentil soup of the incredibly pureed variety.   Ariel worked very hard and the resulting soup did not disappoint:  this soup is thick and satisfying with a hint of spice.  We've already made another batch, triple the original quantities.

Ariel's Egyptian Red Lentil Soup

1 large onion, chopped
4 garlic gloves chopped, divided
1 medium potato, peeled and cubed
2 1/2 cups chicken stock
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Handful of flat-leaf parsley, chopped

Rinse lentils until water runs clear.

In a large pot, heat 5 tablespoons olive oil. Add onion and 2 garlic cloves. Sauté until soft; stir in 2 teaspoons ground cumin.

Add potatoes, stir well and cover pot. Sauté vegetables lightly on low heat until they start to soften. Add red lentils, stock and enough water to cover vegetables well.

Bring to a boil, cover pot and reduce heat. Simmer until lentils are soft and begin to break down, adding water as necessary (lentils soak up a lot of water during cooking). Skim off any foam and discard.

Blend soup in a food processor until smooth; stir in lemon juice and add salt and pepper.

Sprinkle olive oil, lemon juice and a sprig of parsley for garnish.
 

A Soup So Good Ariel Licks Her Fingers