Crushed Lentil Soup

In a large stock pot on medium-high heat, sauté onion with oil and garlic 3–5 minutes or until onion is translucent. Add 3 cups broth (save remaining 1 cup broth for later), water, lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Reduce heat to medium and bring to simmer. Cover and cook until the lentils are no longer firm (15–18 minutes).

Very carefully pour lentil mixture into a food processor (or blender) and puree until smooth. Depending on how big your food processor/blender is, you may need to do this in batches.

Put mixture back into large stock pot and add remaining 1 cup broth and bay leaves; stir. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally.

Remove bay leaves, add lemon juice and stir. Once it sits for a few hours, it will soak up most of the liquid and thicken up a lot.