Here’s a variation on lentil soup. We thought this was just okay – the lemony flavor did not send me; maybe I’m just partial to a more traditional lentil soup.
Lemony lentil soup with greens (from Half Assed Kitchen)
2 teaspoons canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
12 cups chicken broth
16 ounces green lentils (or regular ones)
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
6 cups kale leaves, chopped (I used spinach, like Half Assed did)
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, finely grated
Heat the oil in a large pot over medium high heat. Add the onion and cook, stirring, until softened and translucent, 3 to 5 minutes. Add the carrot, celery, and garlic, and cook, covered, stirring occasionally, until the carrots are softened, about 5 minutes. Add 12 cups of broth, lentils, basil, thyme, and salt, and bring to a boil. Reduce heat to low, add the kale (spinach) and cook until lentils are tender, 30 – 35 minutes, adding more broth if necessary. Stir in the lemon juice and zest, and serve. Makes 6 servings.