Easy Lentil Soup
An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Garlic (Organic)
4 2 Clove
Lemon
2 1 Whole
Carrot (Organic)
6 3 oz
Celery (Organic)
4 2 oz
Parsley (Organic)
1 0.5 oz
Bay leaves
2 1 Whole
Protein & more
Vegetable Broth Paste
2 1 teaspoon
Brown Lentils
1 0.5 cup
Pantry items
Olive oil
1/2 0.25 cup
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1/2 0.25 tablespoon
Turmeric, ground
1/2 0.25 tablespoon
Coriander powder
1/2 0.25 teaspoon
Black pepper
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice carrot, yellow onion and celery. b. Mince garlic and parsley. c. Zest & juice lemon.
Instructions
1
Prepare the gremolata:
a. In a bowl, mix together the lemon zest, garlic (mince), parsley (mince) and ¼ cup olive oil (⅛ cup for 2 person portions). Season with ⅛ tsp salt. Whisk until homogeneous.
2
Cook the soup:
a. Heat ¼ cup olive oil (⅛ cup for 2 person portions) in a pot. Add yellow onion (finely dice), celery (finely dice) and carrots (finely dice). Saute, stirring frequently, for 5 minutes or until vegetables are softened but not browned.
b. Add half of the gremolata and cook for a minute.
c. Add brown lentils and stir until lentils are coated well in oil.
d. Add bay leaf (leave whole), lentil soup spice mix, vegetable broth paste and 6 cups of water (3 cups for 2 person portions). Bring to a boil. Reduce heat and cover. Cook covered on a simmer till lentils are tender and falling apart, about 15-20 minutes.
e. Use a hand blender to blend the soup to desired consistency.
3
Serve:
a. Divide soup into bowls.
b. Garnish with lemon juice and a drizzle of the remaining gremolata. Enjoy!
Chef's notes
Gremolata is an Italian condiment made from finely minced parsley, garlic, and lemon zest. For a true gremolata, the parsley and garlic need to be chopped pretty finely. You might be tempted to toss all the ingredients in a food processor, but the machine will turn the parsley into a wet puree rather than the intended rustic texture.
This recipe has been adapted from Serious Eats
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA