Lemony Lentil Soup with Pistachio Mint Pesto adapted from One Bite at a Time by Rebecca Katz Soup 2 tablespoons extra virgin olive oil 1 1/2 diced

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Lemony Lentil Soup with Pistachio Mint Pesto

adapted from One Bite at a Time by Rebecca Katz

Soup
2 tablespoons extra virgin olive oil
1 1/2 diced yellow onions (about 1 1/2 cups)
pinches of sea salt
2 carrots, peeled and diced
1 1/2 cups diced celery
1 tablespoon minced garlic
pinch to generous pinch red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups green or red lentils, rinsed well
8 cups vegetable stock
2 bay leaves
1/2 cup fresh lemon juice
1/4 teaspoon maple syrup

Pesto
1 cup shelled raw pistachios
1/2 cup tightly packed fresh mint leaves
1/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

In a large saute pan, heat the olive oil over medium heat. Add the onions and a pinch of salt and cook until golden brown. Add the carrot, celery, garlic and red pepper flakes and saute about 30 seconds. Add the cumin, cinnamon, allspice, lentils, and a pinch of salt. Stir. Deglaze the pan with 1/2 cup of the broth, letting almost all of the liquid evaporate.

Add the remaining 7 1/2 cups broth and the bay leaves. Decrease the heat, cover, and simmer uintil the vegetables are softened and the lentils have cooked through, about 30 minutes. Taste for doneness after 20 minutes. Add the lemon juice and maple syrup. Taste the soup; you may need to add more lemon juice or a pinch of salt.

To make the pesto, in a food processor fitted with a metal blade, process the pistachios. Add the mint, salt, and lemon juice and process. Drizzle the olive oil through the feed tube and process until smooth, about 2 minutes. Taste. Add a few drops of maple syrup, a pinch of salt, or a few drops of olive oil, if necessary. Ladle the soup into bowls and top with a dollop of pesto.

Enjoy!

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