Lebanese-Style Red Lentil Soup

Name: Lebanese-Style Red Lentil Soup
Total time: 50
Yield: 8
Ingredients: 6 cups chicken stock; 1 pound red lentils; 3 tablespoons olive oil; 1 large onion, chopped; 1 tablespoon minced garlic; 1 tablespoon ground cumin; 0.5 teaspoon cayenne pepper; 0.75 cup fresh lemon juice; 0.5 cup chopped cilantro

Recipe by Jen Yagoobian Pfister from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

•

6 cups chicken stock
•

1 pound red lentils
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3 tablespoons olive oil
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1 large onion, chopped
•

1 tablespoon minced garlic

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1 tablespoon ground cumin
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0.5 teaspoon cayenne pepper
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0.75 cup fresh lemon juice
•

0.5 cup chopped cilantro

Instructions

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.