Red Lentil Soup

I love soups. I love both to cook and to eat them. I recently tried a new recipe, which I would like to share. This Lebanese-style red lentil soup is very simple but delicious. Cumin and cayenne pepper add interesting flavors. The original recipe calls for chicken stock, but I replaced it with vegetable broth to accommodate the culinary restrictions of my family.

6 cups vegetable broth
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper (a bit less if you don’t like spicy flavors)
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Bring vegetable broth 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.
Stir in cilantro and lemon juice before serving.



Since it's a very easy and inexpensive recipe, I'm linking it to Penny Pinching Party at The Thrifty Home. That's the place to find lots of money saving ideas.



I'm also joining Melodie for Vegetarian Foodie Friday.