Lemony Lentil Soup
Put a little spring in your step with this citrus infused soup.
There’s something so interesting about this recipe — it’s a great comfort food option for when it’s still cold outside, but the zip from the lemon juice and sweetness of the carrots and parsnips are all so bright you can’t help but think of warmer days.
I like to serve this with a plate full of zaatar-topped naan warmed in the oven and spoonfuls of Greek yogurt to round out the meal. This soup may not melt the snow outside, but it will definitely put a spring in your step!— CFG
Ingredients:
2 tbsp olive oil
1 cup of onion, finely chopped
2 cups of carrots, peeled and diced
1 cup of parsnips, peeled and diced
1/2 tsp salt
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
2 cups green lentils, picked through and rinsed
8 cups chicken broth
2 lemons, juiced
1/4 cup fresh parsley, chopped (optional)
Salt & pepper to taste
Greek yogurt (optional)
Directions:
Heat 2 tbsp of olive oil in a stockpot over medium heat. Add 1 cup of finely chopped onions, 2 cups of diced carrots, 1 cup of diced parsnips, and 1/2 tsp of salt. Stir occasionally until the onions are translucent and the vegetables look bright and smell sweet (~5 min)
Add spices to the stockpot: 3 minced garlic cloves, 1 tsp of cumin, 1/2 tsp of coriander, 1/2 tsp of ground turmeric. Stir until fully incorporated.
Stir in 2 cups of green lentils and mix completely. Add in 4 cups of chicken broth, stir, and then bring the soup just to a boil.
Reduce heat to medium-low and stir occasionally until lentils have fully softened. (~15-20 min) During this time slowly add in 2 cups of broth as the liquid boils down and the lentils cook. Add up to 2 more cups of chicken broth depending on what consistency you like.
Reduce heat to low. Transfer half of the soup to a blender and pulse/blend just until smooth. (Be careful of pressure built with contents under heat— fill no more than half your blender at a time and place a kitchen towel over the lid in case of spurting.)
Remove from heat. Add in the juice of 1-2 lemons. Start with 1 juiced lemon and add from there.
Add 1/4 cup of freshly chopped parsley, salt and pepper to taste, and stir until fully mixed.
Serve with a dollop of Greek yogurt (optional) and a side zaatar-seasoned naan. Enjoy!
