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More Heartsmart Cooking - Bonnie Stern

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  • 2 tsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves finely chopped
  • a pinch or two red hot peper flakes
  • 1 tsp ground cumin
  • 1 1/2 cups red lentils, rinsed
  • 6 cups chicken stock
  • 2 Tbsp lemon juice
  • 2 Tbsp finely chaopped fresh cilantro or parsley


Servings 6
Preparation time 45mins
Cooking time 75mins


Step 1

1. Heat oil in Dutch oven. Add onion, garlic and hot pepper flakes and cook on low heat for three to five minutes, until fragrent.
2. Add cumin and cook for 30 seconds. Stir in lentils and combine well.
3. Add stock, salt and pepper and bring to boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25 to 30 minutes.
4. Soup can be pureed, partially pureed or left thick. Add extra stock or water to thin if necessary. Add lemon juice and taste, adjust seasonings if necessary. Serve sprinkled with cliantro or parsley

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