Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::8
Ingredients
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6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
½ teaspoon cayenne pepper
¾ cup fresh lemon juice
½ cup chopped cilantro
Directions
Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.