Lebanese-Style Red Lentil Soup

This Lebanese lentil soup recipe sort of resembles split pea. I serve it with lemon wedges and sometimes add grilled chicken breast or cooked, cubed sweet potatoes for texture. Have fun with it!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 276 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Step 2

Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.

Step 3

Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.

Step 4

Purée soup in a standing blender or with a stick blender until smooth. Stir in lemon juice and cilantro.