Take-Out Lentil Soup With Garlic and Cumin

Ingredients

• 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

Directions

1. 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. 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. 3

   Stir in the lemon juice, taste, and reseason if necessary.

4. 4

   Ladle into soup bowls and drizzle with olive oil to serve.

5. 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. 6

   Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.