Lemony Lentil Soup

By á-30923

Ingredients

• 2 tsp canola oil
• 1 small onion, chopped
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 16 oz. green lentils
• 12 cups low-sodium broth, plus more as needed
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp salt
• 6 cups chopped kale or spinach leaves (about 6 oz.)
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest

Details

Adapted from google.com

Preparation

Step 1

Heat the oil in a 6-quart pot over medium-high heat. Add the onion and cook, stirring until softened and translucent, 3 to 5 minutes. Add the carrot, celery and garlic and cook covered, stirring occasionally, until the carrots are softened, about 5 minutes. Add 12 cups of the broth, the lentils, basil, thyme and salt, and bring to a boil. Reduce the heat to low, add the kale or spinach, and cook until the lentils are tender, 30 to 35 minutes, adding more broth if necessary. Stir in the lemon juice and zest. Serve.