Eastern Mediterranean Lentil Soup

Submitted by threeovens

"Thick and hearty comfort food. I suppose we often think of Greece, Spain, or Portugal when we use the term Mediterranean, but Turkey and much of North Africa also borders the Mediterranean Sea and that is where this recipe comes from. This soup actually tastes better the next day. It stores well up to 3 days in the refrigerator or 1 week frozen."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Serves: 10-12

ingredients

• 3 tablespoons olive oil
• 6 celery ribs, cut into 1/2-inch dice
• 3 carrots, peeled and cut into 1/2-inch dice
• 2 onions, chopped
• 1 lb dried red lentils
• 1⁄4 cup long-grain white rice
• 12 cups water
• 1 tablespoon lemon pepper seasoning
• 1 tablespoon Lawry's Seasoned Salt
• 2 teaspoons salt (more to taste)
• 1 1⁄2 teaspoons ground black pepper (plus more to taste)
• 1⁄2 teaspoon ground cumin (optional)
• 1⁄4 cup fresh lemon juice
• fresh parsley, for garnish (optional)

• Minted Butter

• 2 tablespoons butter (optional)
• 1 teaspoon dried mint (optional)

directions

1. In a large stock pot, heat oil over medium high heat; add celery, carrots, and onions.
2. Cook, stirring occasionally, until the onions begin to caramelize, about 10 minutes.
3. Stir in lentils, rice, and water; cover and bring to a boil.
4. Reduce heat to a simmer (medium low), cook covered, stirring occasionally, until lentils are tender, about 25 minutes.
5. Season with lemon pepper, seasoned salt, salt, pepper, and cumin; continue cooking, uncovered, stirring occasionally, until lentils break down, about 20 minutes.
6. Stir in lemon juice; adjust seasonings.
7. Melt butter in a small saucepan until it begins to foam; stir in dried mint (optional garnish).
8. Ladle into bowls and garnish with parsley or swirl in minted butter.