Take-out Lentil Soup With Garlic And Cumin

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon cumin
• 1 3/4 cups dried lentils
• 8 cups chicken stock
• 1 teaspoon salt
• fresh ground black pepper
• 2 tablespoons fresh lemon juice
• extra virgin olive oil, for drizzling

Recipe

• 1 heat the olive oil in a large pot set over medium heat. add the onion and garlic and cook for 6 minutes, until the onions become translucent. add the cumin and continue to cook for another minute.
• 2 add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. add water if the soup needs thinning.
• 3 stir in the lemon juice, taste, and reseason if necessary.
• 4 ladle into soup bowls and drizzle with olive oil to serve.
• 5 tip: there are many varieties of lentils: red, green, yellow, and black. although green is the easiest to find, any variety works well in this soup.
• 6 make ahead: this soup can be made up to 2 days ahead and kept covered in the refrigerator.