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Lebanese-Style Red Lentil Soup Recipe

Recipe by: Jen Yagoobian Pfister

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In50 m
  • 1Bring 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.
  • 2Meanwhile, 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.
  • 3Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  • 4Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Ingredients
  • 8 servings
  • 276 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    276
    14%
  • Fat:
    7
    11%
  • Carbs:
    39.1
    13%
  • Protein:
    16.7
    33%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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