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Lemony Lentil Soup With Spinach or Kale

2 Tbsp. EVOO

2 Onions Chopped

2 Large Carrots, peeled and chopped

2 Stalks Celery, Chopped

3 cloves garlic, minced

12 cups broth, plus more If needed

8 Cups (7 oz) chopped kale leaves ribs removed, or a box of fresh Spinach

4 Tbsp fresh lemon juice

1 Tsp lemon zest

16 Oz. Green Lentils

1 Tsp dried basil

1 Tsp Dried Thyme

Salt and Pepper to taste.

Heat oil in sauce pot over medium heat. Add onion and cook till soft, 5 minutes. Add carrot, celery, and garlic.  Cook, covered, stirring occasionally, until carrot is soft (about 5 minutes) Add broth, the lentils, herbs, and S & P.  Bring to a boil, reduce heat, if using Kale, add it now.  Cook for 30 to 35 minutes or until lentils are tender.  Add additional broth as needed.  If you are using spinach, add raw spinach 5 minutes before soup is cooked. Stir in lemon juice and grated peel before serving. 

This is the perfect Florida Winter Soup with Florida Fresh Lemon Juice adding a brightness that is just delicious.  This soup is a favorite in our house. If you can’t find green lentils, any lentil will work.  Enjoy.