Lebanese-Style Red Lentil Soup

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!

• 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, then 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 garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

Step 3

Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

Step 4

Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.