Middle Eastern Lentil Soup

• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Onion, large
  • 1 lb Orange or red lentils
  • 1/4 cup Parsley, fresh

• Canned Goods

  • 6 cups Chicken stock

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on bleulegume.com

Ingredients

• 6 cups chicken stock
• 1 pound orange or red lentils
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 cup fresh chopped parsley
• 2-3 Tablespoons fresh lemon juice, to taste

Directions

• Using a 12-inch skillet or dutch oven, heat oil over medium-low heat.
• Add onions and cook until mostly caramelized, about 20-25 minutes. Stir occasionally to prevent burning.
• While the onions are caramelizing, soak the lentils.
• Stir in the garlic and cook until fragrant, about 30 seconds
• Stir in the cumin, cayenne, turmeric, and black pepper. Cook until fragrant, about 15 seconds. Dont burn!
• Drain the lentils. Add lentils and chicken stock to the skillet. Cover and simmer for 30 minutes until the lentils are very well done.
• Remove from heat.
• Puree with an immersion blender.
• Stir in lemon juice.
• Garnish with chopped parsley and serve with crusty bread.

Nutrition