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Ingredients
| chicken stock: 6 cups |
| red lentils: 1 lb |
| olive oil: 3 Tbl |
| garlic (minced): 1 Tbl (minced) |
| onions: 1 (chopped) |
| ground cumin: 1 Tbl |
| cayenne pepper: 1/2 tsp |
| fresh cilantro (coriander): 1/2 cup (chopped) |
| lemon juice: 3/4 cup (fresh) |
Lebanese-Style Red Lentil Soup
Credit: AllRecipes
User rating:
"This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!"
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Prep Time
20 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
Directions
- Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
- Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
- Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.