Lebanese-Style Red Lentil Soup recipe

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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

  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.

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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