Yesterday I needed a new twist on Lentil
Soup. Being Lebanese and missing my Detroit food, I decided to go for it and
found a great GAPS-friendly recipe on Allrecipes: Lebanese Lentil Soup. It is as good as any
Lentil Soup I have ever had and super quick and easy. Ryan and Colson prefer it
without lemon juice, but I love it with. Here is the recipe:
Ingredients:
6
cups chicken stock
1
pound red lentils
3
tablespoons olive oil
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. Make the chicken stock 24 hours before, and see Recipes
on this blog for instructions on making it.
2. Meanwhile, heat olive oil in a skillet over medium
heat. Stir in garlic and onion, 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 until the lentils are tender, about 10 minutes.
4. Carefully puree the soup in a standing blender, or
with a stick blender until smooth. (I didn’t puree it and it was great!) Stir
in cilantro and lemon juice before serving.
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