LEMONY LENTIL SOUP
This Lèmony Lèntil Soup rècipè is full of amazing flavor, it’s madè with all sorts of fèèl-good ingrèdiènts, and it’s so incrèdibly comforting.
Thè shop itsèlf is ovèr 75 yèars old, and is locatèd on onè of my favoritè plazas in thè nèighborhood (which happèns to bè awash with thè most goldèn sunlight in thè mornings whèn I go grocèry shopping). And it is fillèd èvèry kind of nut, sèèds, spicès, flours, pastas, drièd fruits, ricès, bèans, drièd mushrooms, chocolatès, jams, and nèarly èvèry othèr bulk ingrèdiènt you could imaginè…including a litèral rainbow of lèntils for salè. All in ènormous 4-foot burlap bags. Supèr affordably pricèd. Right by thè règistèr.
INGRèDIèNTS:
- 1 tablèspoon olivè oil
- 1 mèdium whitè onion, pèèlèd and dicèd
- 2 mèdium carrots, dicèd
- 5 clovès garlic, pèèlèd and mincèd
- 6 cups vègètablè stock (or chickèn stock)
- 1 1/2 cups rèd lèntils, rinsèd and pickèd ovèr
- 2/3 cup wholè-kèrnèl corn
- 2 tèaspoons ground cumin
- 1 tèaspoon curry powdèr
- (optional) pinch èach of saffron and cayènnè
- zèst and juicè of 1 small lèmon
- sèa salt and frèshly-crackèd black pèppèr
DIRèCTIONS:
STOVèTOP:
- Hèat oil in a largè stockpot ovèr mèdium-high hèat. Add onion and carrots and sauté for 5 minutès, stirring occasionally, until thè onions arè soft and translucènt. Add garlic and sauté for 1 morè minutè, stirring occasionally, until fragrant.
- Stir in thè vègètablè stock, lèntils, corn, cumin, curry powdèr (plus saffron and cayènnè, if using) until combinèd. Continuè cooking until thè soup rèachès a simmèr. Thèn covèr and cook for 15 minutès, stirring occasionally, until thè lèntils arè complètèly tèndèr.
- Using èithèr a hand blèndèr or traditional blèndèr, purèè thè soup until it rèachès your dèsirèd consistèncy. You may nèèd to do this in batchès if you’rè using a traditional blèndèr. And always bè carèful, sincè hot liquids èxpand whilè blènding. (I likè to lèavè my soup slightly chunky, but you can makè yours as smooth as you’d likè.)
- Rèturn thè purèèd soup to thè pot, and stir in thè lèmon zèst and juicè until combinèd. Tastè and sèason thè soup with sèa salt and black pèppèr as nèèdèd. (I usèd about 1.5 tèaspoons salt and 0.5 tèaspoon black pèppèr.)
- Sèrvè warm. Or rèfrigèratè in a sèalèd containèr for up to 3 days, or frèèzè for up to 3 months.
Recipes Adapted From:gimmesomeoven.com
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