Easy Lentil Soup
A hearty and flavorful lentil soup that's quick to prepare and perfect for a cozy meal.
Ingredients
Lemon and Parsley Mixture
- 2 tablespoons grated lemon zest
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh parsley leaves
Vegetables and Aromatics
- 6 cloves garlic, minced
- 1 large leek, white and pale green parts only, finely chopped
- 1 medium onion, finely diced
- 1 large carrot, peeled and finely diced
- 2 stalks celery, finely diced
Lentils and Broth
- 1 pound dried brown or Puy lentils
- 2 quarts low-sodium chicken or vegetable stock
Instructions
- Mix lemon zest, parsley, garlic, and half of olive oil; season with salt and pepper.
- Sauté leek, onion, carrot, and celery in remaining olive oil until softened, about 5 minutes. Add half of lemon-parsley mixture and cook 1 minute. Stir in lentils, bay leaves, and stock; simmer until lentils are tender, about 1 hour.
- Blend soup until smooth using an immersion blender or transfer half to a blender, then fold back. Add lemon juice, season, and serve topped with lemon-parsley mixture.
Notes
This soup keeps well in the refrigerator for up to 5 days and tastes even better the next day.