Lebanese-Style Red Lentil Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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! 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 |
1/2 teaspoon cayenne pepper |
1/2 cup chopped cilantro |
3/4 cup fresh lemon juice |
Directions:
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.
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.
3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
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