LEMONY LENTIL SOUP
This lemon lentil soup recipe is packed with amazing flavors, it's made with all kinds of good ingredients, and it's amazingly comforting.
Ingredients
- ¾ cup of red lentils
- 3 carrots, sliced
- ¾ cup of green lentils
- 6 cups of water
- 4 stalks of celery, sliced
- 2 teaspoons of sea salt
- 1 cup broccoli or broccoli stalk, sliced
- ¼ cup Italian parsley
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 3 tablespoons of fresh lemon juice
- 3 cups green cabbage, cut into small strips
Instructions
First, in a large saucepan, heat the oil and lightly sauté the onion until translucent (about 5 minutes).
Then, rinse the red and green lentils until the water runs clear.
Add the chopped carrots, celery, broccoli, lemon juice, water, lentils and salt.
Bring to a boil then reduce to simmer.
Cook covered for 20 minutes.
Add the kale and parsley and remove from the heat.
Leave covered for ten minutes. Happy Cooking Time.
Notes
Option: leave the soup in pieces as is or puree in a blender for a thick and creamy soup. A good idea is to mix up half the soup and leave the rest in chunks - toss the textures together. Once cooled, this soup can be frozen in ⅕ liter mason jars to enjoy as a single serving later.
