Lebanese-Style Red Lentil Soup

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!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 30 mins

    TOTAL : 50 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.

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  • 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.

Per Serving: 276 calories; protein 16.7g; carbohydrates 39.1g; fat 7g; cholesterol 0.6mg; sodium 524.1mg.