Tuesday, August 31, 2010

Lebanese-Style Red Lentil Soup

I love to make soup because it's usually a pretty quick meal to put together AND it's always filled with good-for-you ingredients! Here's another super-easy and super-yummy soup recipe from All Recipes:

Lebanese-Style Red Lentil Soup


  • 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


  1. 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.
  2. 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.
  3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

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