About this recipe:A Lebanese inspired soup. Lentils are simmered with chicken stock and seasonings, then pureed until smooth, before being garnished with coriander and lemon juice. It's a hearty soup, which is packed full of protein and flavour.
1.5 litres chicken stock
450g red lentils
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
25g chopped coriander
175ml fresh lemon juice
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Method Prep:20min › Cook:30min › Extra time:50min › Ready in:1hr40min
Bring chicken stock and lentils to the boil in a large saucepan over high heat, then reduce heat to medium-low, cover and simmer for 20 minutes.
Meanwhile, heat olive oil in a frying pan 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.
Carefully puree the soup in a liquidiser or hand blender until smooth. Stir in coriander and lemon juice before serving.
real nice soup, properly filling as well, had mine with a slice of toasted brown bread, highly recommend it. watch your pot though especially close to end, lentils can stuck in the bottom of the pan, bit of a mishap there, but got it off thank goodness. - 20 Nov 2010