Lemony Lentil Stew

I made this soup nearly a  month ago. “Post blog” has been on my revolving to-do list since then. I was on break from grad school since Dec. 17. I am just now accomplishing the things I’d planned to do, and school re-started on Saturday. Homework has now reappeared on my list but seems to be the sole catalyst I need to get anything else in my life done, too. I’ll just blame the holidays. They really slowed me down.

Speaking of the holidays, I got a fancy bag of lentils from my Auntie for Christmas. Umbrian lentils. Let me just tell you, they’re divine. I read in Food & Wine that they have a distinct buttery flavor and that is absolutely correct. They make this soup, a classic in my repertoire which I have adapted from Veganomicon, just that much savorier. I add a healthy dose of lemon juice because I love the flavor it adds and because I wanted a bit of a cleanse this month, as I recover from the holidaze. The hearty lentils make you feel like you’re not really giving up a thing.

 

Ingredients

• 1 onion diced
• 2 carrots diced
• 1 clove garlic minced
• 1 T tarragon
• 1 t thyme
• zest of 1/2 lemon
• juice of 1 lemon
• 28 oz can whole peeled tomatoes and juice
• 2 cups lentils
• 3 cups water
• 2 bay leaves
• 1 lemon sliced for garnish

Directions

Sweat the onion and carrots in a bit of water or tomato juice from the can until the onions are soft and translucent. Add the garlic, seasonings and zest and toss. Cook for about a minute and then add the lemon juice and tomatoes. Bring to a simmer, then add the lentils, water and bay leaves. Bring to a boil then return to a simmer and cook for 20 to 40 minutes. If you are using Umbrian lentils, it will only take about 20 minutes. Other varieties may take longer to cook. Garnish with additional lemon slices to serve.