- 2 cups yellow lentils, washed and drained.
- 6 cups boiling vegetable stock.
- 2 bay leaves.
- 1 ½ tsp salt.
- 1 tsp ground cumin.
- 1 tbsp onion powder.
- ½ tsp garlic powder.
- ½ tsp white pepper.
Directions:
1. Pour the lentils and water into a medium saucepan and bring them to a boil over high heat for 10 minutes, or until the water is boiling. Skim off any foam that rises to the surface.
2. Add all the remaining ingredients to the lentils and stir well. Cover and simmer for 40 minutes, or until the lentils are tender.
3. Remove the bay leaves from the soup and lightly blend it with an electric blender, or blend half of it in a food processor, until it becomes smooth and some lentils are visible.
4. Cover the soup and let it simmer for two minutes, or until it comes to a boil. Serve.