Description
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
- 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
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8