Lemony Cilantro Lentils






Big handful chopped fresh cilantro
4-5 tablespoons organic olive oil
1 teaspoon salt
1 medium onion, chopped
1 medium carrot, chopped
1/2 teaspoon ground allspice
1 teaspoon cumin
1 T. garlic, minced
1 cup organic brown lentils, picked over and rinsed
6 cups chicken stock
2 tablespoons fresh lemon juice


In a large pot heat olive oil. Add chopped onions and carrots and cook until tender,
about 5 minutes. Add garlic and cook for 1 minute. Stir in spices and lentils,
pour in stock. Bring to a boil and then reduce heat and cover. Cook for 30 minutes or until lentils are tender.

In a food processor blend 4 T. Oil, cilantro and 1 garlic clove until it is a purée. Set aside.

When the lentils are soft blend 2 cups of the lentils in a blender and return to soup. Stir in the cilantro oil and fresh lemon juice.

This soup is perfect with hot sauce on top and a nice piece of grilled chicken.

It is Gluten-free and dairy free too!


2 thoughts on “Lemony Cilantro Lentils

  1. Paleo Diet foods at Farmer’s Markets: Grass-Fed Meat. – In saucepan saut all ingredients excluding water until vegetables are tender (approximately 10 mins). Up to that particular time man was nomadic and foraged for food in whatever area he thought we would move.

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