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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
lentil	1 3/4	3/4	dried	142.835	29.8336	12.0736	0.7411
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.