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Lemony Lentil Soup

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Lemony Lentil Soup

  • 1 tbsp olive oil

  • 3 cloves garlic, chopped coarsely

  • 1 medium onion, chopped

  • 1 1/3 cup red lentils, rinsed and drained

  • 4 cups chicken or vegetable broth

  • 1 tsp ground coriander

  • 1/2 tsp ground cumin

  • Juice of 1 lemon

  • 4 wafer-thin slices of lemon


  • 1. In large heavy pot over medium heat, cook garlic and onions in oil until brown, 3 to

  • 5 minutes. Add lentils and cook, stirring, 2 minutes. Stir in broth. Simmer, covered, until lentils are almost soft, 15 to 20 minutes.

  • 2. In dry skillet set over high heat, toast coriander and cumin until aromatic, 1 to 2 minutes, then add to soup. Add lemon juice, lemon slices, and salt and pepper to taste, and simmer soup for 5 minutes before serving.

Serves 4

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