Lemon Lentil Soup

Chef Abby Fammartino, owner of Abby’s Table, is a local celebrity in Portland. She is committed to using high quality, local ingredients without sacrificing taste. Your body will love this soup! The lemons help with digestion, and both lemons and turmeric have anti-inflammatory properties, which mean they’re great for disease prevention.

Lemon Lentil Soup
Serves 6-8

INGREDIENTS:
3 medium onions, finely chopped
3 medium garlic cloves, minced
4 stalks celery, finely chopped
1-2 carrots, finely chopped
3 tablespoons extra virgin olive oil
1/4 heaping teaspoon ground cloves
1-1/2 heaping teaspoons ground cumin
1 tablespoon turmeric
2 cups red lentils, washed and drained
7 cups water or vegetable stock
2 bay leaves
1 inch lemon zest, cut into thin strips, about 4 pieces
3/4 cup lemon juice (plus more to taste!)
1-1/2-2 teaspoons sea salt
1/2 bunch cilantro, coarsely chopped

PREPARATION:
1. In a medium saucepan, heat olive oil over medium high heat and sauté onion, garlic, carrot and celery until soft, 5 minutes. Add ground cloves and cumin, sauté for 1 minute more.
2. Add lentils, water/stock, bay leaves, and lemon zest strips.
3. Bring to a boil, cover, lower heat and simmer 45 minutes-1 hour, until lentils are tender but not mushy.
4. Add lemon juice and sea salt. Stir and cook for 3 minutes.
5. Garnish with chopped cilantro.

Recipe courtesy of Chef Abby Fammartino, Owner/Chef at Abby’s Table in Portland, Oregon.