Lemony Lentil Soup

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Kurt and I are still oven-less, which means I’m still having to be creative when it comes to cooking our meals.  Today I was craving lentil soup, but couldn’t find a vegetarian friendly recipe that I wanted to make.  I searched my cookbooks, pinterest, and found nothing.  I ended up partially following a recipe for non-vegetarian lentil soup from the back of a package of lentils, making it vegetarian friendly, and partially just winging it.  The result was delicious and Kurt approved (I always know a recipe is a keeper when Kurt goes back for seconds).

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This soup was easy to make, and smelled so amazing.  The addition of lemon and parsley makes this soup much more fresh and summery, rather than a hearty winter soup.  It was perfect for a sunny day!

 

Lemony Lentil Soup

  • Servings: 6-8
  • Time: 1 hour 30 minutes
  • Print

Ingredients

  • 1 tbsp vegetable oil
  • ½ medium onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 2 cloves garlic, crushed
  • 1 ½ cup green lentils, cleaned and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp lemon rind, grated
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp ground cumin seed
  • 1 bay leaf
  • juice of 1 lemon
  • ½ cup fresh parsley, chopped

 Method

  1. in a large saucepan, heat vegetable oil over medium heat
  2. add garlic and sauté for approximately 5 minutes
  3. add onion, celery, and carrots and sauté for another few minutes, until vegetables begin to soften
  4. add lentils, broth, water, lemon rind, salt, pepper, cumin, and bay leaf
  5. bring to a boil, then turn heat to low, cover and simmer for approximately 1 hour, or until lentils are tender
  6. once lentils are tender, add lemon juice and continue to simmer for 30 minutes more
  7. remove bay leaf and serve
  8. garnish with parsley, and white vinegar to taste

Enjoy!

-Kristen

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