Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.
- 1 cup chopped leeks (white portion only)
- 2 tablespoons canola oil
- 1 can (15 ounces) tomato puree
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/4 cup chopped peeled parsnips
- 2 tablespoons dried basil
- 8 cups water
- 1-1/2 cups dried lentils, rinsed
- 2 bay leaves
- 1 tablespoon grated lemon peel
- 1-1/2 teaspoons salt
- 1 teaspoon dill weed
- 1/2 teaspoon pepper
- 2 to 3 tablespoons lemon juice
- In a large saucepan, saute leeks in oil until tender. Add the next five ingredients; saute for 3-4 minutes. Add water; bring to a boil. Add lentils and bay leaves. Reduce heat; cover and simmer for 30 minutes.
- Stir in lemon peel, salt, dill and pepper; simmer 30 minutes longer or until lentils are tender. Discard bay leaves. Stir in lemon juice. Yield: 6 servings.
Originally published as Lemon Lentil Soup in Light & Tasty April/May 2002, p54
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