Ingredients

4 cups chicken or vegetable stock
2 c water
1 lb. red lentils, rinsed
4 T olive oil
2 T garlic, minced
1 c onion, chopped
2 c carrots, chopped
1 T cumin
1 t coriander
1 t salt
1 t black pepper
½ teaspoon cayenne pepper
¾ cup fresh lemon juice
3/4 cup chopped cilantro

Directions

Sauté the garlic, onion, and carrots in the olive oil over medium heat until the onions are translucent. Add the stock, water, and lentils to the pan and simmer for 30 minutes or until lentils begin to soften. Add the cumin, coriander, salt, and peppers to the soup and simmer 10 more minutes or until lentils are soft. Remove from heat and stir in lemon juice just before serving. Top each bowl with fresh cilantro.

Country:
Lebanon


Notes and Instructions

Recipe and photo credit: Georgia Reader