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Lebanese-Style Red Lentil Soup

SUBMITTED BY: JENP1      PHOTO BY: Sarah

"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!"
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chopped cilantro
  • 3/4 cup fresh lemon juice

DIRECTIONS

  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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2008 by Erin
This is good! I basically used whatever I had, which meant I added cauliflower and carrots to the sauteed veg. I also only had canned lentils, and no cilantro, but it still turned out yummy! I also had to use lime juice instead of lemon and veggie stock instead of chicken, but this versatile recipe handled it all great! Thanks!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Sola
Great! Had to do a bit of a different spice combo due to what I had in the house, but I'd definitely make this again.

1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2008 by Joy
I loved this recipe. I cut the portions in half for a single persons portion. I minced the onion and garlic very small and added them to cook for about 15-20 minutes longer. Because I cooked the lentils longer and stirred frequently, I chose not to blend and get more texture. I used store bought lemon juice and only used about half of what the recipe called for. No time for fresh cilantro, so I added coriander for the minty flavor and it was perfect.

1 user found this review helpful


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Recipe Submitter:

JENP1
Cooking Level: Expert
Living In: Vero Beach, Florida, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 260

  • Total Fat: 5.8g
  • Cholesterol: < 1mg
  • Sodium: 537mg
  • Total Carbs: 39.2g
  •     Dietary Fiber: 9.5g
  • Protein: 14.9g

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