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Lebanese-Style Red Lentil Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tangy, spicy Lebanese lentil soup with red lentils, cilantro, onion, cumin, and lemon juice.
Ingredients:
  • 6 cups chicken stock
  • 1 pound red lentils
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 0.5 teaspoon cayenne pepper
  • 0.75 cup fresh lemon juice
  • 0.5 cup chopped cilantro
Instructions:
  • In a large saucepan, combine chicken stock and lentils, bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until the onion softens and becomes translucent, about 3 minutes.
  • Blend the savory onion mixture into the hearty lentils and generously season with aromatic cumin and feisty cayenne. Simmer gently until the lentils reach a tender perfection, approximately 10 minutes.
  • Blend the soup until smooth using a standing blender or stick blender. Gently mix in lemon juice and fresh cilantro.

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