• April 8, 2012

    Spring Lentil Soup

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    My new apartment faces a gym. Our floor to ceiling windows directly face their floor to ceiling windows. I get to watch people run on a treadmill and do squats all day. They get to watch me photograph moist chocolate cakes and vanilla bourbon ice cream.

    It’s an interesting relationship.

    Adarsh likes to watch their cars get towed from the taxi zone below. He’ll stand by the window, until the victim emerges from the gym, sweaty and happy, to see their faces change when they realize their car is gone. “JENN, the tow truck’s coming!!!”. Towing is his sport. It brings him way too much satisfaction.

    People ask if watching people exercise is motivating. I say yes, it motivates me to close the blinds…

    But seriously, lentil soup is so healthy and wonderful it practically runs on the treadmill for you.

    I like to extend soup season by introducing some bright flavours and lots of fresh herbs. This spring lentil soup has the zest and juice of a lemon, and an entire bunch of parsley.   A refreshing take on the warm flavours and spices better suited to winter.

    I like my lentil soup quite thick, so I’ve given a range for liquid so you can get the final consistency you like. Hold off on seasoning until the lentils are soft, or they won’t become as tender. Older lentils will take longer to cook than fresher ones.

    This soup, like most, freezes well and makes great weekday lunches…

    Spring Lentil Soup

    Serve with crusty french bread or whole grain toast.

    • 2 tbsp olive oil

    • 1/2 cup diced onion (from 1 small or 1/2 medium)

    • 1 carrot, peeled and diced

    • 1 celery stalk, diced

    • 2 cloves garlic, minced

    • zest of one lemon

    • 1 cup dried lentils (green or brown), rinsed

    • 3 cups water

    • 3-4 cups chicken stock

    • 1 tbsp lemon juice

    • 1 bunch parsley leaves, chopped (yields about 1 cup)

    • salt, to taste

    1. Drizzle oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened (but not browned), about 8 minutes. Add garlic and cook 2 minutes more.

    2. Stir in lemon zest, dried lentils and water. Cover and bring to a boil; reduce heat to low and simmer covered for 30-40 minutes, until lentils are soft.

    3. Add chicken stock to reach desired consistency, and bring to a boil once more. Stir in lemon juice, parsley leaves, and season well with salt.

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