Lebanese-Style Red Lentil Soup

Ingredients

• 0.5 teaspoon cayenne pepper 
• 6 cups chicken stock see 
• 0.5 cup cilantro leaves chopped
• 1 tablespoon garlic minced
• 1 tablespoon ground cumin 
• 0.8 cup juice of lemon fresh
• 3 tablespoons olive oil 
• 1 large onion chopped
• 1 pound lentils red

Equipment

• frying pan
• sauce pan
• blender

Directions

1. 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.
2. 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.
3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.