Easy Lentil Soup

• 份量: 4 servings
• 总时间: 1 hour 30 minutes

配料

2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons

1/2 cup chopped fresh parsley leaves

6 medium cloves garlic, minced (about 2 tablespoons)

1/2 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 large leek, white and pale green parts only, finely chopped (about 1 cup)

1 medium onion, finely diced (about 1 cup)

1 large carrot, peeled finely diced (about 1 cup)

2 stalks celery, finely diced (about 1 cup)

1 pound dried brown or Puy lentils

2 bay leaves

2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock

步骤

Combine lemon zest, parsley, garlic, and half of olive oil in a medium bowl and stir with a fork until homogenous. Season to taste with salt and pepper and set aside.

Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add half of parsley-lemon mixture and cook, stirring, until fragrant, about 1 minute. Add lentils and stir until coated in oil. Add bay leaves and stock. Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour, adding water as necessary (lentils should be fully covered at all times).

Using a hand blender, blend soup until as smooth as desired. Alternatively, transfer half of soup to a standing blender, blend until smooth, and fold back into remaining soup. Whisk in lemon juice and season to taste with salt and pepper. Serve, drizzling extra lemon-parsley mixture on top of each serving. Soup can be stored in the refrigerator for up to 5 days.

营养

• 每份大小: Makes about 2 quarts, se
• 卡路里: 339 kcal
• 总脂肪: 27 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 1638 mg
• 总碳水化合物: 17 g
• 膳食纤维: 3 g
• 总糖: 6 g
• 蛋白质: 9 g