- 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
- 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.
I cooked garlic and carrots and cabbage (because that's what I had) and blended it together. It made it super thick, so if you want a more soup-like soup, add more broth or fewer lentils. The recipe says that it serves 8, but really it could easily serve 2 or 3. It's a good basic soup recipe, and you can put whatever spices in to get whatever flavor you want (I didn't have any cumin so I just went with the flavor of garlic). :)
