Red Lentil Soup

Red Lentil Soup
1 large onion, chopped
1 tablespoon grape seed oil
4 garlic cloves, finely chopped
1 teaspoon Masala (Curry) Spice
1 cup red lentils (7 ounces), picked over and rinsed
6 1/2 cups chicken broth (can used any type of soup stock; vegetable, turkey etc.)
2 tablespoons chopped flat-leaf parsley for garnish

Cook onion in oil in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Add garlic, and Masala Spice, stirring, 1 minute more. Add lentils and broth, and simmer partially covered, stirring occasionally until lentils are very soft and falling apart, about 30 to 45 minutes. Season to taste.

This soup can be blended (pureed) or served as is. Garnish with parsley.