Lemon Lentil Soup

Chef #457852 - bggio's Note:

This is a great soothing soup for cold winters with hints of ginger and lemon.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 6 cups vegetable broth or 6 cups chicken broth
• 4 cups water
• 1 ½ cups green lentils
• 1 ½ cups red lentils
• 2 carrots , stalks chopped
• 2 tomatoes, chopped or 1 (14 ounce) can diced tomatoes
• 2 celery ribs , chopped
• 1 onion , large chopped
• 6 garlic cloves
• 3 tablespoons olive oil
• ¼ teaspoon thyme
• ¼ teaspoon sage
• 1 teaspoon salt
• ¼ teaspoon pepper , to taste
• ¼ teaspoon fresh ginger
• 6 slices lemon rind , zest amount of 1 inch x 1 inch thinly sliced and chopped
• 1⁄8; cup red wine or 2 tablespoons red wine vinegar

Directions:

1. Presoak lentil 2 hours and rinse or directly boil.
2. Bring to boil water and add green lentil and cook vigorously for 10 minutes; add red lentil and cook 5 minutes drain and rinse (optional or just add stock if you did not use a huge amount of water).
3. Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
4. Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
5. Add wine and deglaze pan; add tomatoes and lemon rind.
6. Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.

Reviews

[Chef #461112]

This soup is the best lentil soup ever tried. I would maybe add more carrot and celery but it was great the way it was.