MISE EN PLACE • Peel and mince shallot. • Dice
celery and carrot. • Peel and mince garlic. •
Peel and mince ginger. • Pick and chop
rosemary, thyme and parsley. • Zest and juice
lemon. Place a saucepan over medium-low heat.
Add 1 tablespoon olive oil. When oil is hot,
add shallot, celery, garlic and ginger. Cook
until vegetables are translucent, 3-4 minutes.
• Add lentils, 4 cups water and bouillon cube.
Increase heat to medium-high. • When mixture
simmers, reduce heat. Simmer until lentils are
tender, 10-12 minutes.To lentils add half lemon
juice, lemon zest, sun-dried tomatoes, and
herbs. Taste and adjust seasoning as desired
with kosher salt and pepper.
Serving
Suggestions
Spinach salad with anise salt, lemon juice dressing. Crackers or other bread.
Originally Submitted
4/8/2018
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