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!
Ingredients
- chicken stock: 6 cups
- red lentils: 1 pound
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- ground cumin: 1 Tbsp
- cayenne pepper: 0.5 tsp
- lemon juice: 0.75 cup (fresh)
- cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
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Purée soup in a standing blender or with a stick blender until smooth. Stir in lemon juice and cilantro.
