Lemony Red Lentil Soup with Cilantro

1. 1

   In a medium saucepan, heat 2 tablespoons olive oil over medium heat.

2. 2

   Cook onion until soft, about 4 minutes.

3. 3

   Add red lentils and chicken broth and bring to a boil; reduce to a simmer and cook until the lentils are soft, about 25 minutes.

4. 4

   In a mini-chop, puree cilantro leaves, 1/4 cup olive oil, and salt; set aside.

5. 5

   In a food processor, puree half the lentil mixture until almost smooth; return to the pan and add fresh lemon juice.

6. 6

   Drizzle each serving with some of the cilantro puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.