Description
This bright and tasty Red Lentil Soup with Lemon and Cilantro will become a quick favorite in your kitchen. It comes together in very little time, and with just a couple of ingredients, it couldn’t be easier to make
Ingredients
Scale
- 1 lb of red lentils about 2 1/2 cups
- 2 tsp salt
- 2 tbsp olive oil
- 1 large bunch of cilantro, chopped
- 4 cloves of garlic, chopped
- 1/3 cup freshly squeezed lemon
Instructions
- Spread the lentils on a large plate and remove any small stones and other debris
- Rinse lentils in a fine-mesh colander and rinse well until the water runs clear
- In a large soup pot, boil lentils in 8 cups of water with the salt until tender, about 20 minutes. The lentils will turn yellow. Skim and discard any white from the surface, if any.
- While the red lentils are cooking, heat olive oil in a medium-size skillet sauté cilantro and garlic for 3-4 minutes or until the cilantro turns dark green. Set aside
- When lentils are tender and cooked garlic and cilantro, lemon juice and stir well.
- Simmer for an additional 20 minutes.
- Prep Time: 10
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: .3
- Sodium: 586
- Fat: 4.8
- Saturated Fat: .7
- Unsaturated Fat: 3.9
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 6.6
- Protein: 14.5
- Cholesterol: 0