Red Lentil Soup

Recipe View Prepare your ingredients: Gather all the necessary ingredients and have them prepped and measured. (5 minutes)

Recipe View Simmer the base: In a large saucepan or Dutch oven, combine the chicken stock and rinsed red lentils. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the lentils are beginning to soften.

Recipe View Sauté aromatics: While the lentils are simmering, heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Recipe View Combine and spice: Stir the sautéed onion and garlic mixture into the simmering lentils. Add the ground cumin and cayenne pepper, stirring well to combine. Continue to simmer for another 10 minutes, or until the lentils are fully tender and the soup has thickened slightly.

Recipe View Blend to perfection: Carefully transfer the soup to a standing blender (in batches, if necessary) or use an immersion blender to puree the soup until smooth and creamy. (5 minutes)

Recipe View Finish and serve: Return the pureed soup to the saucepan. Stir in the fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. Ladle into bowls and garnish with extra cilantro, a drizzle of olive oil, or a dollop of yogurt, if desired. (5 minutes)