Middle Eastern Lentil Soup

Recipe generally from here (http://www.food.com/recipe/shorbat-adas-middle-eastern-lentil-soup-287666)

• 6-8 cups chicken broth (depends on how thick you like your soup)
• 1 ¹⁄₂ cups small red lentils
• 1 medium yellow onion, chopped (very fine if you dont plan on blending the soup)
• 1 large garlic clove, chopped
• ³⁄₄ teaspoon cumin
• ¹⁄₂ teaspoon turmeric
• olive oil

1. In a large pot over medium heat, saute onions and garlic in olive oil until softened
2. Add the cumin and turmeric and stir together for ~30 seconds
3. Add the broth (I use about 6 cups to start because I like thicker soup. If its looking too thick towards the end of the cooking process I’ll add a little more to get the thickness where I like it.
4. Stir in the lentils, bring to a boil, then reduce to a simmer. Allow to simmer for ~20-30 minutes (sometimes the cooking time will vary, but the lentils should be very very soft.
5. Before serving I usually mix it up with my immersion blender. You can do the same in a regular blender if you want (it just always ends in a disastrous explosion for me so I like the immersion blender). If you shop the onion fine enough in the beginning, you can get away without blending it.
6. Some restaurants serve this with good olive oil drizzled on top, I usually forget.

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