Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Ingredients
Directions
Gather the ingredients.
Jacob Fox / Food Styling: Sammy Mila / Prop Styling: Gabriel Greco
Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Jacob Fox / Food Styling: Sammy Mila / Prop Styling: Gabriel Greco
Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
Jacob Fox / Food Styling: Sammy Mila / Prop Styling: Gabriel Greco
Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
Jacob Fox / Food Styling: Sammy Mila / Prop Styling: Gabriel Greco
Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.
Jacob Fox / Food Styling: Sammy Mila / Prop Styling: Gabriel Greco
Nutrition Facts (per serving)
276
Calories
7g
Fat
39g
Carbs
17g
Protein
