Ingredients
1 cup lentils, rinsed
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tbsp olive oil
6 cups vegetable stock (ideally homemade from scraps!)
1 tsp dried oregano
1/2 tsp cumin
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
2 tbsp fresh lemon juice (MUST BE FRESH!)
Instructions
- Sauté the onion, carrots, and celery in a large pot for 8-10 minutes, until the onions are translucent and the carrots are slightly tender. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, oregano, and cumin.
- Pour in the stock. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 30–35 minutes, or until the lentils are tender but not mushy.
- Remove the pot from the heat. Stir in the chopped parsley and the FRESH lemon juice. Taste and adjust the salt and pepper.
NOTE: Adding the lemon juice after cooking is critical. The heat of cooking can destroy much of the Vitamin C.
Make it Creamy: For a creamier texture, scoop out about 1 cup of the soup after cooking and blend it in a cup or blender, then stir it back into the pot.
This soup keeps exceptionally well and tastes even better the next day. Make a double batch for easy lunches all week!