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Lemony Lentil Soup
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Lemony Lentil Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 to 40 min
Prep Time:
 25 minutes
Cook Method:
 simmered
Cook Temp:
 low
Directions:
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1. In a 3-quart or larger soup pot, heat the oil over medium heat and add the onion. Sauté until the onion is translucent, 8 to 10 minutes. Add the leek and cook until soft, about 5 minutes more.
2. Add the carrots, celery, lentils, water, bay leaf, thyme, and half of the parsley. Over high heat, bring the soup to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 35 to 40 minutes. Halfway through the cooking, add the diced tomatoes with juice.
3. While the soup simmers, in a small bowl, mix together the remaining parsley with lemon zest, and garlic. Set aside.
4. When the lentils are tender, remove the bay leaf. Add the lemon juice, salt, and pepper. Taste and add more salt if needed. As the final touch, stir in the parsley-garlic mixture. Serve hot, ladled into bowls.

Source: Courtesy of Hannaford Fresh Magazine, September/October 2006
2 tsp Extra virgin olive oil
3/8 ea Medium onion, diced
3/8 ea Leek, washed and thinly sliced, all but tough parts
3/4 ea Large carrots, peeled, diced small, 1/4"
3/8 ea Celery stalk, diced small, 1/4"
6 1/2 Tbs Brown lentils, rinsed
2 1/4 cup Water
3/8 ea Bay leaf
1/4 tsp Dried thyme
4 tsp Parsley, fresh, minced
4 3/4 oz Canned diced tomatoes with juice
1/2 tsp Lemon zest
1/4 tsp Garlic, minced
2 tsp Fresh lemon juice
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground


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