Lebanese-Style Red Lentil Soup

Bring chicken stock and lentils to a boil in a large saucepan over high heat then reduce heat to medium-low cover and simmer for 20 minutes.

Meanwhile heat olive oil in a skillet over medium heat. Stir in garlic and onion and cook until the onion has softened and turned translucent about 3 minutes.

Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender about 10 minutes.

Carefully puree the soup in a standing blender or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.