Description
A bright, cozy lentil soup finished with a lemon–parsley gremolata. Minimal prep, big flavor, and perfect for make‑ahead lunches or a weekend pot.
Ingredients
Units
Scale
Lemon-Parsley Gremolata
- 2 tbsp lemon zest (from 1-2 lemons)
- 1/2 cup fresh parsley leaves, chopped
- 6 cloves garlic, minced (about 2 tbsp total)
- 1/4 cup extra-virgin olive oil (for gremolata)
- kosher salt and freshly ground black pepper (to taste)
Soup
- 1/4 cup extra-virgin olive oil (for sautéing)
- 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 lb dried brown or Puy lentils, rinsed
- 2 bay leaves
- 2 quarts low-sodium chicken or vegetable stock
- 2 tbsp fresh lemon juice (to finish)
Instructions
- Create the Lemon-Parsley Gremolata: In a medium bowl, combine the lemon zest, chopped parsley, minced garlic, and 1/4 cup olive oil. Stir until homogenous. Season with salt and pepper; set aside.
- Sauté the Aromatics: Heat the remaining 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add leek, onion, carrot, and celery; cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in half of the gremolata and cook 1 minute more.
- Simmer the Soup: Stir in lentils to coat, then add stock and bay leaves. Bring to a boil; reduce to a bare simmer. Partially cover and cook until lentils are very tender, about 60 minutes, adding water as needed to keep lentils submerged.
- Blend to Creamy: With an immersion blender, blend the soup in the pot to your preferred texture (or blend half in a stand blender and return to pot).
- Finish & Season: Stir in 2 tbsp fresh lemon juice. Season to taste with salt and pepper. Ladle into bowls and drizzle each with a spoonful of the reserved gremolata.
Notes
Hands-on time is minimal; the long simmer builds flavor. For a thinner soup, add hot water to loosen. For extra richness, finish with a swirl of olive oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 15
- Protein: 15
