Post by wilderness on Nov 3, 2018 8:58:59 GMT -5
Lebanese-Style Red Lentil Soup-cooktocook
Ingredients:
6 cups chicken stock 1 T. ground cumin
1 pound red lentils 1/2 t. cayenne pepper
3 T. olive oil 1/2 cup chopped cilantro
1 T. minced garlic 3/4 cup fresh lemon juice
1 large onion, minced
Directions:
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--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--Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4--Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
I took this recipe off of Allrecipes approx. 18 months ago and have made this several times since then. The recipe was presented by: Jen Yagoobian Pfister and her comment was: "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."
Personally, DH and I like the recipe as written and therefore have never added either the chicken or sweet potatoes. Freezes well.
Ingredients:
6 cups chicken stock 1 T. ground cumin
1 pound red lentils 1/2 t. cayenne pepper
3 T. olive oil 1/2 cup chopped cilantro
1 T. minced garlic 3/4 cup fresh lemon juice
1 large onion, minced
Directions:
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--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--Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4--Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
I took this recipe off of Allrecipes approx. 18 months ago and have made this several times since then. The recipe was presented by: Jen Yagoobian Pfister and her comment was: "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."
Personally, DH and I like the recipe as written and therefore have never added either the chicken or sweet potatoes. Freezes well.
