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Lebanese Red Lentil Soup Recipe

   
 

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     Lebanese Red Lentil Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   20 min

Ingredients
8 cups low-sodium chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 teaspoon ground cumin
1/2 teaspoon tumeric or paprika
1/4 teaspoon cayenne
1/2 cup chopped cilantro
 
juice of 1 lemon
1 carrot, chunked

Instructions
Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, add carrot, 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.
(optional) Carefully puree the soup in a standing blender, or with a stick blender until smooth.
Serving Suggestions
Stir in cilantro and lemon juice before serving.


Originally Submitted
1/24/2009





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