Ingredients for Take Out Lentil Soup With Garlic And Cumin
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- 1 teaspoon ground cumin
- Dried Lentils
- Chicken Stock
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Fresh Lemon Juice
- Extra Virgin Olive Oil
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How to Make Take Out Lentil Soup With Garlic And Cumin
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 medium onion, chopped, and 4 cloves garlic, minced, and cook for 6 minutes, or until the onions are translucent.
- Stir in 1 teaspoon ground cumin and cook for 1 minute more.
- Add 1 cup brown or green lentils, 4 cups vegetable or chicken stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat and cook for 30 minutes, or until the lentils are tender and have begun to break down.
- If the soup is too thick, add water, 1/2 cup at a time, until desired consistency is reached.
- Stir in 2 tablespoons fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and drizzle with 1 teaspoon of olive oil per serving.
- Any variety of lentil works well in this recipe; brown and green lentils are readily available.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
29g
Fat
8g
Carbs
16g
