Lemon Lentil Soup

Name: Lemon Lentil Soup
Ingredients: 6 cups vegetable broth or 6 cups chicken broth; 4 cups water; 1 1/2 cups green lentils; 1 1/2 cups red lentils; 2 carrots, stalks chopped; 1 tomatoes, chopped or (14 ounce) can diced tomatoes; 2 celery ribs, chopped; 1 onion, large chopped; 6 garlic cloves; 3 tablespoons olive oil; 1/4 teaspoon thyme; 1/4 teaspoon sage; 1 teaspoon salt; 1/4 teaspoon pepper, to taste; 1/4 teaspoon fresh ginger; lemon rind, zest amount to individual taste; 1/8 cup red wine or 2 tablespoons red wine vinegar

17 ingredients

5 steps

Ingredients

6 cups vegetable broth or 6 cups chicken broth
4 cups water
1 1/2 cups green lentils
1 1/2 cups red lentils
2 carrots, stalks chopped
1 tomatoes, chopped or (14 ounce) can diced tomatoes
2 celery ribs, chopped
1 onion, large chopped
6 garlic cloves
3 tablespoons olive oil
1/4 teaspoon thyme
1/4 teaspoon sage
1 teaspoon salt
1/4 teaspoon pepper, to taste
1/4 teaspoon fresh ginger
lemon rind, zest amount to individual taste
1/8 cup red wine or 2 tablespoons red wine vinegar

Directions

1

Presoak lentils and rinse or directly boil.
2

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.
3

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.
4

Add wine and deglaze pan; add tomatoes and lemon rind.
5

Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.