Lentil Soup

Motivation:

Recipe adapted from Serious Eats.  Do not underestimate how much gremolata you'll need.  It's strong juju, but the people crave it.

Ingredients:

2 Tbsp Lemon Zest

2 Tbsp Lemon Juice

Fresh Parsley

1/2 cup Olive Oil

6 medium cloves garlic, minced (about 2 Tbsp)

Salt and pepper

1 cup leek, finely chopped

1 cup Onion, finely chopped

1 cup Carrot, finely chopped

1 cup Celery, finely chopped

1 lb dried lentils

2 bay leaves

2 quarts stock

Protein, slices sausage or bacon.

Mise en Pace:

Combine lemon zest, garlic, parsley, and 1/4 cup olive oil to form gremolata.  Chop all the vegetables and any protein you're planning on using.

Method:

Put 1/4 cup olive oil in stockpot and brown protein if using.   Soften onions and vegetables for about 5 minutes.  Add 1/2 of the gremolata and dry lentils.   Stir together and then add stock.  Add bay leaves. Simmer for one hour covered.  Add more stock if lentils absorb enough liquid to appear above the surface.

Blend 1/2 of the soup until smooth and add back to the stock pot with lemon juice and adjust salt.

Garnish soup with remaining gremolata.