Nell’s Lemony Red Lentil Soup

When I was in Washington, I had lunch in the small quaint village of La Conner.  A restaurant - Nell Thorn was over the water and served farm to table food.  The Lemony Lentil Soup on the menu called to me, and am I glad I chose it.  This was the best lentil soup I have EVER tasted.  This recipe makes about 2 gallons! of this fantastic soup, but lentil soup freezes really well, or you can reduce this recipe to any size you like.  This provides protein and a good deal of fiber.

Ingredients:

• 2 sweet onions
• 3 celery ribs
• 2 carrots
• 2 medium golden beets
• 1/3 cup olive oil
• 3 quarts vegetable stock
• 2 pounds red lentils
• 2 cups dry white wine
• 2 lemons
• 2 teaspoons cumin
• 1 teaspoon coriander
• 2 tablespoons marjoram
• 1 bay leaf
• 2 teaspoons sage

Directions:

1. Finely dice all veggies
2. Warm olive oil, then gently warm spices
3. Add veggies and sauté until tender
4. Deglaze with wine
5. Add 3 quarts vegetable stock
6. Add 2 pounds of red lentils
7. Bring to a boil and simmer until lentils are soft, around 45 minutes
8. At last, add zest and juice of the two lemons
9. Correct seasoning as desired with salt and pepper to your taste

Nutritional info:  This recipe makes about 2 gallons! or 32 one cup servings of approximately

• 130 calories and
• 7 grams protein per serving 

 

It is absolutely delicious!