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A velvety Levantine lentil soup built around earthy red lentils, sweet onions, warm cumin, and a bright finish of lemon and cilantro. It is hearty enough for lunch yet light enough for a first course.
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Red lentils break down naturally during the simmer, creating a creamy body without dairy. Cumin supplies warmth, while lemon and fresh cilantro cut through the lentils and keep the soup lively.
Cool the soup promptly, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. The soup thickens as it stands; loosen with water or stock before reheating.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water or stock to restore the texture.
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