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Lentil Soup
Ingredients
- 2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
- 1/2 cup chopped fresh parsley leaves
- 6 medium cloves garlic minced ((about 2 tablespoons))
- 1/2 cup extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 1 large leek white and pale green parts only, finely chopped ((about 1 cup))
- 1 medium onion finely diced ((about 1 cup))
- 1 large carrot peeled and finely diced ((about 1 cup))
- 2 stalks celery finely diced ((about 1 cup))
- 1 pound dried brown lentils
- 2 bay leaves
- 2 quarts chicken stock
Instructions
Mise en Place
- Grate 1 to 2 lemons and place 2 tablespoons of zest in a medium mixing bowl.
- Chop 1/2 cup of fresh parsley leaves and add to the bowl with the lemon.
- Peel and mince 6 cloves of garlic and add to the bowl with the lemon and the parsley.
- Add 1/4 cup of extra-virgin olive oil to the bowl with the lemon and the parsley.
- Stir the lemon and the parsley mixture with a fork until homogenous.
- Season to taste with salt and pepper and set aside.
- Reem 1 to 2 lemons set aside 2 tablespoons of juice.
- Set aside another 1/4 cup of extra-virgin olive oil.
- Clean and finely chop the white and pale green parts of 1 large leek ((about 1 cup)).
- Finely dice 1 medium onion ((about 1 cup))
- Peel and finely dice 1 large carrot ((about 1 cup))
- Finely dice 2 stalks of celery ((about 1 cup))
- Set aside 1 pound dried brown lentils
- Set aside 2 bay leaves
- Set aside 2 quarts of chicken stock
Preparation
- Heat 1/4 cup of olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes.
- Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute.
- Add the lentils and stir until coated in oil.
- Add the bay leaves and stock.
- Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary ((lentils should be fully covered at all times)).
- Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup.
- Whisk in lemon juice and season to taste with salt and pepper.
- Serve, drizzling extra lemon-parsley mixture on top of each serving.