Lemon Lentil Soup

I am back after a little hiatus from all of my travels during and after the holidays. Well… almost back. Currently, I am vacationing in Park City until Saturday, but  AFTER THAT I will be back in my kitchen in Cambridge so I can post recipes left and right. If you haven't been out west and seen this part of America, you really should. I am in awe of how our country is so diverse and beautiful. Cooking 8,500 feet above sea level is a different ball game and things have to be prepared a little differently. Luckily, there is someone else cooking dinner for the majority of this week, so I am on a rare break.

In an effort to stick to New Year’s Resolutions of eating healthy and shedding a few pounds, I am posting this lemon lentil vegan soup in case your goals are the same as mine. When I was working for Marcus Samuelsson I posted this recipe around this time of year and I have tweaked it a little since then. I learned how to make it in culinary school and it is outrageously delicious. Did you know that red lentils turn yellow when they cook? Lentils are small but a nutritionally mighty member of the legume family. Compared to other types of dried beans and legumes, lentils are relatively quick and easy to prepare.

Lentils are fiber All-Stars because they contain a good amount of cholesterol-lowering fiber and are beneficial to help manage blood sugar disorders. This is because their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Sounds good, right? Well, it gets better because there is far more to gain from little lentils. They also provide good to excellent amounts of six important minerals, two B-vitamins, and protein- all with virtually no fat.

Try out this recipe because this tiny nutritional giant fills you up – not out. The soup is even better the second day after the spices have more time to mingle.

Lemon Lentil Soup

Author: Michele Wolfson

Lemon Lentil Soup Recipe adapted from Jenny Mathau and The Natural Gourmet Institute

Ingredients

• 2 Tablespoons of coconut oil

• 3 medium onions, small diced

• 4 medium garlic cloves, minced

• 1 1/2 heaping teaspoons ground cumin

• 1 teaspoon of curry powder

• 1/4 teaspoon of chili powder

• 2 cups red lentils, washed and drained

• 8 cups stock

• 2 bay leaves

• 1 lemon, zest into thin strips (use a chap lemon zester) + the juice

• 2 teaspoons sea salt

• lemon slice for garnish (rounds)

• 1/2 bunch parsley, chopped

• 4 teaspoons of extra virgin olive oil (optional)

Instructions

1. In medium pot, heat coconut oil on medium-high heat until it melts.

2. Sauté onion and garlic in oil until soft (about 5-7 minutes). Add cumin, curry, chili powder and saute another minute.

3. Add lentils, broth, bay leaves and lemon zest.

4. Bring to a boil, cover, lower heat, and simmer 45 minutes to 1 hour or until lentils are tender.

5. Add lemon juice and salt. Cook a few minutes more. Remove bay leaves.

6. Divide into bowls and garnish with thinly sliced lemon rounds and chopped parsley.

7. Drizzle olive oil on top and serve.