Lebanese-Style Red Lentil Soup

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!

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 3

Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

Step: 4

Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.