Lemon Lentil Soup

Lemon Lentil Soup

 

Lemon Lentil Soup
 
Author:
Yields: 4-6 Servings
Ingredients
  • 3 medium onions, finely chopped
  • 3 medium garlic cloves, minced
  • 4 stalks celery, finely chopped
  • 1-2 carrots, finely chopped
  • 3 Tablespoons extra virgin olive oil
  • ¼ heaping teaspoon ground cloves
  • 1-1/2 heaping teaspoons ground cumin
  • 1 Tablespoon turmeric
  • 2 cups red lentils, washed and drained
  • 7 cups water or vegetabl stock
  • 2 bay leaves
  • 1 inch lemon zest, cut into thin strips, about 4 pieces
  • ¾ cup lemon juice
  • 1-1/2-2 teaspoons sea salt
  • ½ bunch cilantro, coarsely chopped
Instructions
  1. In a medium saucepan, heat olive oil over medium high heat and saute onion, garlic, carrot and celery until soft, 5 minutes. Add ground cloves and cumin, saute for 1 minute more.
  2. Add lentils, water/stock, bay leaves and lemon zest strips.
  3. Bring to a boil, cover, lower heat and simmer 45 minutes-1 hour, until lentils are tender but not mushy.
  4. Add lemon juice and sea salt. Stir and cook for 3 minutes.
  5. Garnish with chopped cilantro. Alternatively, pulse cilantro with ¼ teaspoon sea salt to create a "pistou" garsnish for your soup.
Notes
Recipe adapted from The Natural Gourmet Institute, 2005, NYC.

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