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!
Ingreadients :
- 6 cups chicken stock
- 1 pound red lentils
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- ¾ cup fresh lemon juice
- ½ cup chopped cilantro
Step by Step :
- 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.
- 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.
- Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
- Purée soup in a standing blender or with a stick blender until smooth. Stir in lemon juice and cilantro.
