Rating
Published Jul 10th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 8 servings Calories 276.4

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!

Recipe 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
  • ½ teaspoon cayenne pepper
  • ½ cup chopped cilantro
  • ¾ cup fresh lemon juice

Cooking Directions

  1. 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. 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. 3 Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
  4. 4 Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutrition Facts

  • Calories 276.4
  • Carbohydrate 39.1 g
  • Cholesterol 0.6 mg
  • Fat 7 g
  • Fiber 9.1 g
  • Protein 16.7 g
  • Saturated Fat 0.9 g
  • Sodium 524.1 mg
  • Sugar 3 g

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Reviews

  1. I think the reviews are a little overrated, since I felt the lemon was quite overpowering. The soup is very different before and after the lemon is added. One should add it gradually, to taste, I think.
  2. This soup is super quick and easy. We usually serve this with hot naan and sometimes over basmati rice. It's delicious!
  3. i am Lebanese and this is my first time cooking red lentil soup i just made today and loved it so much it's going to be on my dinner table at least ounce a week i added black pepper and dry cilantro to the onion and garlic it was so delicious
  4. Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions - Read more ...
  5. This soup is fantastic. It tastes just like what I enjoy from our local Mid-Eastern restaurant. I highly recommend using lemon juice or a wedge of lemon for a garnish. My personal preference is to serve the soup with a little long-grain rice like Basmati or Jasmine fresh cilantro and a dollop of plain yogurt.
  6. I really like this recipe..and after I "Owned" it I liked it evern more!! First of all not everyone can deal with spicy..no worries about eliminating the Cayenne Pepper lemon pepper is so much better! I also absolutely love the texture of the lentils in this soup so blending them and ommitting the reason this - Read more ...
  7. I have been looking for a traditional middle-eastern lentil soup for ages, and this one is PERFECT! I substituted veggie broth for the chicken broth to make the recipe vegetarian. 2 cups of red lentils worked well for me with 6 cups of broth.
  8. 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 - Read more ...
  9. This soup is delicious. I did alter it a little. If you saute onions, garlic, celery and carrots and add them at the end, it makes it that much better. Then I let it simmer a while longer until the vegetables were soft. Loved it.
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