Lemony Lentil Soup

 

I discovered this elegant recipe at the gas station.

Really.

After filling up my '79  at our funky local gas station Biofuel Oasis, I took a few minutes to peruse their goods. At Oasis they sell chicken feed, canning equipment, seeds, and books on food. By the time it was my turn to be rung up, I had a handful of books to purchase. Soup Love with its simple recipes and charming home-grown look was irresistible.

A Lemon Lentil Soup was first on my list of recipes to make and it suits the season. The spring rains are back and I felt the need for a warm soup yet I am still yearning for the bright flavors of Spring. Plus I had every single ingredient at home without needing a trip to the market. It was meant to be.

As I sit here writing, I am enjoying the lemony finish of every bite.


INGREDIENTS 
adapted from Soup Love by Rebecca Stevens and Nabil Samadani

• 1 bunch spring onions, thinly sliced
• 1 yellow onion, diced
• 4 celery ribs, diced
• 3 cloves garlic, thinly sliced
• zest of one lemon
• 1/4 cup olive oil
• 2 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1 teaspoon salt (plus more to taste)
• 2 cups red split lentils, rinsed
• 8 cups water
• cilantro and parsley leaves for garnish
• 1/4 - 1/3 cup fresh lemon juice

In a large stock pot, heat olive oil over low heat. Add onions, celery, garlic, bay, lemon zest, cumin, coriander, cloves and 1 teaspoon salt. Stew covered over low heat until veggies are soft.

Add lentils and water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to low. Cover and cook for 20-30 minutes until lentils are tender. Generously season with lemon juice. I didn't find the need for any additional salt, but feel free.

Serve with a thin slice of lemon. Pass around fresh parsley and/or cilantro for topping.

Thank you Soup Love.