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Categories:
lemons parsley garlic extra-virgin olive oil kosher salt only onion carrot stalks celery brown bay leaves
Viewed: 51 - Published at: 8 years agoIngredients
- 2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
- 1/2 cup chopped fresh parsley leaves
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 large leek, white and pale green parts only, finely chopped (about 1 cup)
- 1 medium onion, finely diced (about 1 cup)
- 1 large carrot, peeled finely diced (about 1 cup)
- 2 stalks celery, finely diced (about 1 cup)
- 1 pound dried brown or Puy lentils
- 2 bay leaves
- 2 quarts homemade or store-bought low-sodium
- or
Method
- Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.
- Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).
- Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.
