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My review
Lebanese-Style Red Lentil Soup
Jen Yagoobian Pfister
"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!"
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Ingredients
50 m servings 276 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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 standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Nutrition Facts
Per Serving: 276 calories; 7 g fat; 39.1 g carbohydrates; 16.7 g protein; < 1 mg cholesterol; 524 mg sodium. Full nutrition
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Reviews
Read all reviews 215285 Ratings
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Most helpful positive review
12/30/2008
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 hea...
Most helpful critical review
6/19/2011
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...
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12/30/2008
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 hea...
2/12/2008
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 ...
5/18/2008
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 muc...
10/1/2008
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 preferenc...
3/24/2008
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 ...
6/19/2011
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...
2/2/2011
This soup is super quick and easy. We usually serve this with hot naan and sometimes over basmati rice. It's delicious!
2/14/2008
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...