Hearty Lentil Soup with Ginger and Lemon Zest

This high – in fibre and protein lentil winter soup is jazzed up by the fresh touch of the ginger and lemon which lift the flavour to another level. It’s certainly a meal in itself, but can also be superb as a sidekick to a dish of rice or pasta.

LENTIL SOUP WITH GINGER AND LEMON ZEST

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INGREDIENTS

• 250 g canned lentils (dried lentils are usually better but take longer to cook – see below)
• 1 zest oko lemon
• 1 small onion, peeled
• 1-2 celery sticks, 1-2 medium – size carrots
• 1 ginger root, peeled, chopped in medium-size pieces
• 2-3 tbsp extra virgin olive oil
• ~ 1 l (~ 4 cups) hot water, or veggie broth – only if you cook dried lentils
• salt and pepper

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INSTRUCTIONS

• Chop the onion, the carrots and the celery.
• Place a medium-size saucepan on the heat, pour 2-3 tbsp of oil in, and then add the onion, carrot and celery, and mix. Let them sauté for about 5 minutes, until golden brown. During all the process stir and adjust the heat from low to medium. Season with salt.
• If you use canned lentils, pour the lentils into the saucepan along with 1 glass of hot water. Add the ginger and let cook for about 15 min. Taste the soup and add salt if needed. Adjust the thickness of the soup by letting it cook a bit more or adding a spoonful of hot water. Remove the ginger and serve the lentil soup with the lemon zest, pepper, a drizzle of EVO oil and fresh grated ginger.
• If you use dried lentils, wash them and add into the saucepan.  Add 500 ml of vegetable broth, or hot water. Add the ginger and let cook for about 1 hour and half, until the lentils are softened.  During the process check the soup and add more hot water or broth, 1 ladle at the time, if needed. Taste the soup and add salt if needed. Adjust the thickness of the soup by letting it cook a bit more or adding a spoonful of hot water. Remove the ginger and serve the lentil soup with the lemon zest, pepper, a drizzle of EVO oil and extra and fresh grated ginger.

🍷 Francesca & Marinella🍴