Preparation Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes. Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan. Stir in parsley and season with salt. Cooks' note: