Lemony Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups chicken (or vegetable) stock1 pound lentils3 T. olive oil1 T. minced garlic1 Large Onion, chopped1 T. ground cumin1/2 t. cayenne pepper1/2 c. chopped cilantro3/4 cup fresh lemon juice
1. Bring chicken stock and lentils to a oil 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, briefly, for more texture (which I prefer), or longer for a smooth texture.
5. Stir in cilantro and lemon juice before serving.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAMALACOCHRAN.
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, briefly, for more texture (which I prefer), or longer for a smooth texture.
5. Stir in cilantro and lemon juice before serving.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KAMALACOCHRAN.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 4.2 g
- Cholesterol: 5.3 mg
- Sodium: 254.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.9 g
- Protein: 9.9 g
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