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| Lebanese-Style Red Lentil Soup Recipes |
- PREP20 mins
- COOK30 mins
- READY IN50 mins
Ingredients
Original recipe makes 8 servings
- 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
- 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.
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