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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