Vegan MoFo is crazy, yo! I am in love with so many new blogs. I can’t keep up with them all! I need to take the next month off just to read and cook. Ha! But it’s all good. It’s great
To commemorate MoFo Day 10, I’m sharing one of my favorite soup recipes – Lemony Lentil Soup. It reminds me of my favorite soup at my favorite Lebanese restaurant. Now, if I could just figure out the spice mixed they use on the Fatoosh, I’d be all set!
4 c veggie broth
2-4 c water
2 c red lentils (you really need to use red lentils for the right taste and texture)
1 sm onion, diced
3 lg carrots, diced
2 stalked celery, diced
3 lemons, zested and juiced
1-2 TBSP cummin, coriander and garlic powder
salt and pepper to taste
Add veggie broth and water to a big soup pot. Add onions, carrots, and celery to broth mix. Bring to a boil. Add lentils and dry seasonings. Reduce heat to a simmer. Cover pot and cook for about 20 minutes, stirring often. Add lemon zest and juice. Cook for another 10+ minutes with lid off pot, allowing soup to thicken. Stir often.
Lentils will break down into a lovely, mushy texture on their own. If you want your soup to have a smoother texture, blend or puree one-quarter to one-half of the soup and return to the pot.
Short on time? Saute the veggies in a little bit veggie broth before adding to the soup. Lentils will break down quickly and soup will be ready to eat.