on Jan 15th, 2008A different lentil soup
It’s not just the absense of ham hocks or other meat that makes this lentil soup a little different, it’s also the inclusion of lemon, adding another dimension to the broth. The end result is a colorful lentil soup that’s lighter than most and I welcome that right now.
I’ve been eating sparingly since the holidays; indulging and over-indulging took its toll on my waistline. A virtuous, filling soup is a frequent meal and with lentils needing only a quick rinse, not a soak, this is a fast, easy meal that’s economical to boot.
Lentils are a wonder, a nutritional powerhouse of protein and cholesterol-lowering soluble fiber. Adding some whole-grain bread or rolls gives me a complete protein – and something for sopping up the delicious broth. A salad or steamed vegetables round out the meal.
Meatless Lentil Soup with Lemon
Adapted from Hannaford
2 TB olive oil
1 medium onion, diced
2 large carrots, peeled, diced small, 1/4″
1 stalk celery, diced small, 1/4″
1 1/4 cup brown lentils, rinsed (160g)
7 cups water (56 oz)
1 bay leaf
1 tsp dried thyme
4 TB minced fresh parsley, divided
1 14-oz can diced tomatoes with juice
1 1/2 tsp lemon zest
1 tsp garlic, minced or put through a press
2 TB lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and saute 5 - 8 minutes, until translucent.
Add carrots, celery, lentils, water, bay leaf, thyme and half the minced parsley. Stir well, increase heat to high and bring to a boil. Lower heat, cover and simmer 20 minutes.
Add tomatoes and their juices, re-cover, bring back to a simmer and cook another 20 minutes, until lentils are tender.
Meanwhile, combine the remaining parsley with the lemon zest and garlic. Reserve.
When the lentils are tender, add the lemon juice along with salt and pepper. Remove and discard the bay leaf and adjust seasoning if necessary.
Stir in the reserved mixture of parsley, zest and garlic and serve.
Serves 6 - 8
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Hi! I am trying this soup tomorrow night. I need something to replace the lentil and brown rice casserole that I have made every week for the last couple of months. My hubby is complaining a bit!
I also wanted to tell you that I made your sugar cookie recipe with my kids right before Christmas. We didn’t ice them because we ate them way too fast! My children had a blast. Thanks for the recipes. Melinda
Melinda - Thank you so much for the kind words and I’m delighted you (and the kids) are enjoying some of the recipes. I hope you like this one too. I love it.
Rice and lentil casseroles can be so bland. If you go to this post:
http://foodpluspolitics.com/2008/01/10/seven-words/
and look at Comment #9 you’ll find a link to a rice and lentil casserole recipe I’ve used which I admit needs to be tinkered with when made. It might be very similar to yours although I make it with white rice. Brown is certainly better. Now that I’m thinking about it, basmati rice with some mild curry or Indian influences would be good. After all, lentils are eaten almost every day in India so it’s a natural.
Why didn’t I think of that earlier?
Thanks for taking the time to leave comments. Hope to see you again!
Ellaella:
You’re killing me with all this food!
On your last response to me you said to email you if I had any questions - if I remember correctly - but I do not have your email address.
If you do not want to post it hear, if you can go to my site you can click the CONTACT button and find mine.
BTW, what plugin is used to add the box below to *notify me of followup comments via e-mail?* Would love to add that to my blog - if I ever get past choosing a theme for the card site and design blogs.
Thanks again Ellaella.
Roz
That plugin is called Subscribe to Comments. I do have a contact form - look at the top of the sidebar under Pages for Email.
This soup is virtuous food! You want to die look at something like the Pumpkin Apple Pie…