Ingredients

• 6 cups chicken stock
• 1 pound red lentils
• 3 tablespoons olive oil
• 1 large onion , chopped
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 0.5 teaspoons cayenne pepper
• 0.75 cups fresh lemon juice
• 0.5 cups chopped cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
5. 5 Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

Nutrition per serving