Savor a stick-to-your-ribs soup

Published 05-28-2019

0 Ratings

karyosmond.com

As my mom says, this is a stick-to-your-ribs kind of soup. It's packed full of fiber and guaranteed to leave you feeling fully satisfied. The best part is the soup is finished with lemon, to brighten the flavors, and a good hit of black pepper.

I love when a soup recipe uses water rather than stock as a base; it means I don't have to make or buy vegetable stock. Though if you have vegetable stock on hand, it will only make this soup better than it already is, but it's not necessary. The onions, carrots and garlic flavor the water, creating a delicious, self-made broth.

You don't need any special equipment to blend this soup; as the lentils cook, they spread out and thicken the soup to give it a wonderful, rustic consistency. Once the soup is finished simmering, it's ready to serve; but it also keeps well in the fridge for a fast mid-week dinner.

Serve the soup as is, or add a handful of baby spinach and a cup of cooked leftover pasta to use up ingredients in the fridge.

Greek Lemon Lentil Soup

Serves 4

2 tablespoons olive oil

1 cup finely diced onion

1 cup finely diced carrot

1 tablespoon minced garlic

1/2 to 1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried rosemary

Pinch red chili flakes

6 cups water

1 cup red lentils, rinsed

2 bay leaves

1 lemon, zested and juiced

1/2 teaspoon pepper

1. In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic and 1/2 teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in oregano, rosemary and red chili flakes; cook for 1 minute.

2. Stir in water, lentils and bay leaves. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. When ready to serve, stir in lemon zest and juice and pepper. Season to taste with salt. You may need about 1/2 teaspoon.

Tasty tips

Serves 4

2 tablespoons olive oil

1 cup finely diced onion

1 cup finely diced carrot

1 tablespoon minced garlic

1/2 to 1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried rosemary

Pinch red chili flakes

6 cups water

1 cup red lentils, rinsed

2 bay leaves

1 lemon, zested and juiced

1/2 teaspoon pepper

1. In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic and 1/2 teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in oregano, rosemary and red chili flakes; cook for 1 minute.

2. Stir in water, lentils and bay leaves. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. When ready to serve, stir in lemon zest and juice and pepper. Season to taste with salt. You may need about 1/2 teaspoon.

Tasty tips

1. Rinse the lentils well under cold water; I find a fine mesh strainer works best.

2. Always zest a lemon before you juice it. It's nearly impossible to do it the other way around.

3. If you d

1 cup finely diced onion

1 cup finely diced carrot

1 tablespoon minced garlic

1/2 to 1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried rosemary

Pinch red chili flakes

6 cups water

1 cup red lentils, rinsed

2 bay leaves

1 lemon, zested and juiced

1/2 teaspoon pepper

1. In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic and 1/2 teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in oregano, rosemary and red chili flakes; cook for 1 minute.

2. Stir in water, lentils and bay leaves. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes. When ready to serve, stir in lemon zest and juice and pepper. Season to taste with salt. You may need about 1/2 teaspoon.

Tasty tips

1. Rinse the lentils well under cold water; I find a fine mesh strainer works best.

2. Always zest a lemon before you juice it. It's nearly impossible to do it the other way around.

3. If you don't have a zester or very fine grater, you can use a vegetable peeler to take off the yellow part of the lemon skin and then finely chop it with a knife.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)

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