DAILY RECIPE AUGUST 24TH: LEBANESE-STYLE RED LENTIL SOUP

Lebanese-Style Red Lentil Soup


Yield 8 servings

Ingredients
6 cups chicken stock you might have to add a little water as the lentils seem to get clumpy( you may use veggie broth also)
1 pound red lentils]
1 cup of chopped carrott
3 tablespoons olive oil
1 celery stalk chopped
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
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,carrot and celery 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 for about 20 minutes.
4. Stir in cilantro and lemon juice before serving.