Creamy, Lemon Lentil Soup
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| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Soup |
This soup is a creamy lemony lentil soup with no cream or dairy, a step up from ordinary lentil soup.
Ingredients
- 1/2 Large Spanish onion (Chopped in 1/4)
- 4oz spinach leaves
- 8oz green lentils
- 6 cups chicken stock
- 1/2 cup lemon juice
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
Directions
| Step 1 | |
 Heat olive oil in a large soup pot, over medium heat When oil is hot (shimmering) add onions to pot, and stir to coat with oil Let onions sweat in the oil for 3 minutes, then add celery, and stir again, continue stirring vegetables for 5 minutes, until they are soft and translucent | |
| Step 2 | |
 Add 4 cups of stock to pot, and increase heat until liquid starts to boil Add lentils, sage and thyme, stir well, reduce heat to low, cover and cook for 45 minutes, until lentils are tender Add spinach to soup, and stir it into the soup | |
| Step 3 | |
 In a medium saucepan melt butter over low heat Add flout to make a roux, and stir for 5 minutes Combine lemon juice and remaining 2 cups of chicken stock and stir into roux with a wooden spoon that can get into the edges of the pot Continue stirring until the sauce thickens enough to coat the back of a spoon | |
| Step 4 | |
| When sauce is thick enough, add a ladleful of the soup to the sauce and combine well, then add the sauce mixture into the soup Taste for seasoning, and add salt and pepper as needed | |