crushed lentil soup

years ago when i was working at stanford, my co-workers and i would often go to downtown palo alto to eat for lunch. i had a soup much like this back then and haven't been able to find anything that tastes just like it, until i found this recipe. so easy to make, so healthy and so super tasty!

ingredients

2 T olive oil
1 medium sweet onion, finely chopped
4 cloves garlic, minced
4 C broth
2 C water
2 C red lentils, uncooked
1 small pinch saffron
1 t coriander
1 t cumin
1/2 t pepper
1 t salt
pinch red pepper flakes
2 bay leaves
2 T fresh lemon juice

directions

*in a large stock pot on medium-high heat, saute onion with oil and garlic 3-5 min or until onion is translucent. add 3 C broth, water, lentils, saffron, coriander, cumin, pepper, salt and red pepper flakes. reduce heat to low-medium and bring to a simmer. cover and cook until lentils are no longer firm (about 15-18 min).
*puree in a food processor
*pour back into pot, add up to the rest of the cup of water and bay leaves. cook over low heat uncovered for about 10 min, stirring occasionally.
*remove bay leaves and add lemon juice and stir
*refrigerate a few hours to let flavors settle, warm and serve