Name: Easy Lemony Lentil Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: European
Ingredients: 5 medium to large carrots - cut into 2" chunks; 3 celery stalks - cut into 3"-4" chunks; 1 white or yellow onion - peeled and quartered; 8 cups water; 1 white or yellow onion - peeled and diced; 3-4 Tbsp shallots - minced; 2 Tbsp olive oil; 3-4 garlic cloves - minced; 2 tsp dried basil; 1 tsp lemon zest; 1 cup green lentils - rinsed* (see note below); 1 bay leaf; 3 Tbsp lemon juice; 1.5 tsp salt (plus more to taste); 1 tsp pepper (plus more to taste)

Easy Lemony Lentil Soup

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

5 medium to large carrots - cut into 2" chunks
3 celery stalks - cut into 3"-4" chunks
1 white or yellow onion - peeled and quartered
8 cups water
1 white or yellow onion - peeled and diced
3-4 Tbsp shallots - minced
2 Tbsp olive oil
3-4 garlic cloves - minced
2 tsp dried basil
1 tsp lemon zest
1 cup green lentils - rinsed* (see note below)
1 bay leaf
3 Tbsp lemon juice
1.5 tsp salt (plus more to taste)
1 tsp pepper (plus more to taste)

Instructions

To make the broth, combine the first four ingredients above in a large pot and bring to a boil. Once it starts to boil, cover with a lid and reduce heat to a simmer. Continue to simmer until the vegetables are soft and tender, about 50-60 minutes.
Once the vegetables are tender turn off the heat. Using a slotted spoon remove the celery and onion and discard. Transfer the carrots and the broth to a blender and puree until smooth. Return the carrot puree to the pot with the rest of the broth.
Heat the 2 Tbsp. of olive oil in a large pan. Saute onions and shallots over medium heat until the onions have become translucent. Add the garlic and basil and saute a few more minutes until the onions begin to brown. Don't let the garlic turn brown.
Add the onion mixture, lemon zest, lentils, bay leaf, salt, and pepper to the broth. Bring to a simmer with the lid on and cook for 40 minutes, stirring a few times along the way.
Add the lemon juice and adjust salt and pepper to taste. I add an additional 1 tsp. of salt. Continue to simmer for 15-20 minutes with the lid half on until lentils are tender. Remove the bay leaf and serve!

Notes

*Since lentils are an agriculture product, rinse drain and pick over according to package directions. I only needed one lemon for the juice and zest.

Easy Lemony Lentil Soup