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

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.