This hearty Mediterranean-style supper-soup is bursting with nourishment from lentils and greens, with added tangy zip from fresh dill and lemon. Add a crusty loaf of wholegrain bread and you’ve got yourself a substantial and flavorful meal.
Lemon-Lentil Soup is flavonoid-filled and rich in protein, a luscious way to protect your family’s health.
2 tablespoons olive oil
2 cups diced onions
2 tablespoons crushed garlic
1 1/2 cups finely diced carrots
1 cup diced potato (optional)
2 bay leaves
1 cup diced celery
1 cup dry red lentils
5 cups water or vegetable stock
1/3 cup freshly-squeezed lemon juice
2 tablespoons chopped fresh dill
4 cups packed chopped fresh greens, such as kale, chard, spinach, or mustard
salt and pepper to taste
1. In a soup pot, saute the onions, garlic, carrots, potato, and bay leaves in oil until the potato just begins to soften, about 15 minutes.
2. Rinse the lentils. Add them and the celery to the pot and continue to saute for 5 minutes. Add water or stock, reduce heat to medium, cover the pot and simmer until lentils and vegetables are tender, around 15 minutes.
3. Just before serving, remove from heat and stir in lemon juice, chopped dill, and greens. Stir until the greens have wilted. Remove bay leaves, season soup with salt and pepper to taste, and serve immediately.
Serves 6 to 8.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks, et al (New Society Publishers, 2003). Copyright (c) 2003 by the Hollyhock Cooks. Reprinted by permission of New Society Publishers.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks, et al (New Society Publishers, 2003).
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