Project Description
Lentil Soup
![Creamy Chicken & Mushroom Soup Creamy Chicken & Mushroom Soup](https://recipedawn.com/wp-content/uploads/2021/10/pexels-alleksana-5950430.jpg)
THE INGREDIENTS
- 3 tablespoons olive oil
- 3 medium carrots, cut into 1/4-inch pieces
- 1 medium onion, diced
- 1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 large clove garlic, minced
- 1 1/2 cups dried brown lentils
- 4 cups vegetable stock
- 7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried oregano
- 1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
- 1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped
INSTRUCTIONS
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
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