It’s officially cold outside, warranting my first soup of the season. This recipe is extremely easy, delicious and nourishing. The trick to making it unique and flavorful is the lemon zest at the end of the preparation.

1lb french green lentils, rinsed
1 small onion, chopped
2 large carrots, chopped
3 stalks of celery, chopped
1T sea or kosher salt
1t ground coriander
1t cumin
1/2t cardamom
2 quarts vegetable stock (low sodium preferred)
1 lemon
freshly chopped parsley for garnish

Place large soup pot over medium heat and add EVOO. Dice onions, carrots and celery to approximately 1/2inch size and place in the pan with the salt. Stir the mixture every few minutes with a wooden spoon, for roughly 5-7 minutes. When the onions appear translucent, add the lentils and spices, allowing the lentils to absorb the flavors in the pot for about 2 minutes. Add the stock, adjust the heat to low, and cover the pot. After a half hour, check to see if the lentils are tender, which means they will have no bite to them.

When the lentils appear done, zest (first) 1tsp of lemon and then juice 1tsp of lemon, and add it it to the soup. Add more salt or pepper if desired at this time. At this time, a hand blender is needed to bring the soup to desired creaminess. If one is not available, a regular blender (or food processor) can be used by ladling half of the soup in and pureeing it to an even consistency. Then pour the pureed soup back in with the first half still remaining on the stove, combining them. Garnish the soup with a wedge of lemon and a 1/2tsp of chopped parsley.


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