Easy Lentil Soup With Lemon Zest, Garlic, and Parsley Recipe

Serves: 3 Save

Ingredients (12)

  • 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 and 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

Directions

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