Lebanese-Style Red Lentil Soup

This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!

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6 cups chicken stock

1 pound red lentils

3 tablespoons olive oil

1 tablespoon minced garlic

1 large onion, chopped

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1/2 cup chopped cilantro

3/4 cup fresh lemon juice

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.

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.

Lebanese-Style Red Lentil Soup

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