Directions
- 1Peel and chop carrots.
- 2Chop celery.
- 3Chop onions.
- 4Sauté garlic, onions, celery, and carrots in a pan until soft.
- 5Add 2 cups of lentils to the pan.
- 6Add 1 can of crushed or diced tomatoes to the pan.
- 7Pour in 6 cups of chicken broth.
- 8Add a bunch of seasonings and 3 bay leaves.
- 9Cover the pot and let it boil.
- 10Skim the scum off the top while it's boiling.
- 11After 30 minutes, the lentils should be soft.
- 12Take out 2 cups of the lentil soup.
- 13Blend the removed lentil mixture.
- 14Add the blended lentil mixture back to the soup to thicken it.
- 15Add the zest of a whole lemon to the soup.
- 16Squeeze all of the lemon's juice into the soup.
- 17Let it simmer.
- 18Serve the soup in a bowl.
- 19Top it off with some Parmesan.
- 20Sprinkle with some parsley.
- 21Drizzle with a little balsamic vinaigrette.
- 22Serve with crusty bread.
Ingredients
- garlic
- onions
- celery
- carrots
- 2 cups lentils
- 1 can crushed or diced tomatoes
- 6 cups chicken broth
- seasonings
- 3 bay leaves
- 1 whole lemon zest
- lemon juice
- Parmesan
- parsley
- balsamic vinaigrette
- crusty bread
Equipment
panpotfood processorladlemeasuring cup
Tips
- Skim the scum off the top of the soup while it's boiling for a cleaner broth.
- Blending a portion of the soup makes it nice and thick.
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