Name: Lebanese-Style Red Lentil Soup recipe
Ingredients: 6 cups chicken stock;1 pound red lentils;3 tablespoons olive oil;1 tablespoon minced garlic;1 large onion, chopped;1 tablespoon ground cumin;½ teaspoon cayenne pepper;½ cup chopped cilantro;¾ cup fresh lemon juice

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Ingredients

6 cups chicken stock 1 pound red lentils 3 tablespoons olive oil 1 tablespoon minced garlic 1 large onion, chopped 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ cup chopped cilantro ¾ cup fresh lemon juice

Nutrition Info

276.4 calories carbohydrate: 39.1 g cholesterol: 0.6 mg fat: 7 g fiber: 9.1 g protein: 16.7 g saturatedFat: 0.9 g servingSize: - sodium: 524.1 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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