This Easy Lentil Soup is Just the Beginning

Ingredients

• 1 Lemon (zested and juiced)
• 3 Garlic Cloves (pressed or finely minced)
• 1/2 cup Fresh Parsley (finely chopped, divided (half for grammalada, half for soup))
• 3 tablespoons Extra Virgin Olive Oil (for grammalada; use a decent EVOO, not the premium finishing oil)
• 1/4 cup Olive Oil (for sautéing vegetables)
• 2 Carrot (peeled and diced 1/4‑inch)
• 1 large Onion (peeled and diced 1/4‑inch)
• 2 Celery Stalks (diced 1/4‑inch)
• 0.5 pound Brown Lentils (rinsed and drained)
• 1 quart Chicken Broth (store‑bought or homemade; can substitute vegetable broth for vegetarian version)
• 1 medium Potato (peeled and cut into 1/2‑inch dice)
• 1 Bay Leaf (removed before serving)
• to taste Salt
• to taste Black Pepper
• 1/4 teaspoon MSG (optional, adds umami to grammalada)
• 1/2 cup Plain Yogurt (full‑fat, for the yogurt‑grammalada)
• 1 tablespoon Lemon Juice (added to yogurt‑grammalada for extra brightness)

Instructions

1. Prepare the Grammalada

   Zest the lemon using a microplane, then press or mince the garlic. Roughly chop half of the parsley. In a small bowl combine lemon zest, garlic, parsley, 3 Tbsp olive oil, 1/4 tsp MSG, a pinch of salt and black pepper. Stir until a loose paste forms.

   Time: PT5M

2. Dice the Mirepoix Vegetables

   Peel and dice carrots, onion, and celery into 1/4‑inch cubes. No need for perfect uniformity; rough dice works fine.

   Time: PT5M

3. Prep the Potato

   Peel the potato and cut into 1/2‑inch dice. Set aside.

   Time: PT3M

4. Sauté the Vegetables

   Heat 1/4 cup olive oil in a large pot over medium‑high heat. Add the diced carrots, onion, and celery. Cook, stirring occasionally, until the onions become translucent and the vegetables are softened but not browned, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium‑high

5. Add Half of the Grammalada

   Stir in about half of the prepared grammalada (roughly 2 Tbsp) into the softened vegetables. Cook for another minute to meld the flavors.

   Time: PT2M

   Temperature: Medium

6. Toast the Lentils

   Add the rinsed brown lentils to the pot and stir for 2‑3 minutes, allowing them to lightly toast and absorb the aromatics.

   Time: PT3M

   Temperature: Medium

7. Add Liquid and Potatoes

   Pour in 1 quart chicken broth, add the diced potato, and drop in the bay leaf. Increase heat to bring the soup to a gentle boil, then reduce to a simmer.

   Time: PT2M

   Temperature: High to bring to boil, then low simmer

8. Simmer Until Tender

   Simmer the soup, uncovered, until the lentils and potatoes are tender, about 25‑30 minutes. Check for doneness by tasting a lentil; it should be soft, not al dente.

   Time: PT30M

   Temperature: Low simmer

9. Remove Bay Leaf

   Using tongs, remove the bay leaf and discard.

   Time: PT1M

10. Blend for Desired Texture

    Using a hand blender, pulse the soup a few times to create a partially smooth texture while leaving some lentil pieces for heartiness. Alternatively, blend half of the soup in a countertop blender and return it to the pot.

    Time: PT3M

11. Finish the Yogurt‑Grammalada

    In the small mixing bowl, combine the remaining half of the grammalada, 1/2 cup plain yogurt, and 1 Tbsp lemon juice. Whisk until smooth.

    Time: PT3M

12. Season the Soup

    Stir the remaining fresh parsley into the soup, then season with salt and black pepper to taste. Add a drizzle of the remaining extra‑virgin olive oil if desired.

    Time: PT2M

13. Serve

    Ladle soup into bowls, dollop a spoonful of the yogurt‑grammalada on top, and garnish with a few extra parsley leaves. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g