I discovered this elegant recipe at the gas station.
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.
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.