Lemon Lentil Soup

Ingredients

• 6 cups vegetable broth or chicken broth
• 4 cups water
• 1 1/2 cups green lentils
• 1 1/2 cups red lentils
• 2 carrots, stalks chopped
• 2 tomatoes, chopped or

  1 (14 ounce) can diced tomatoes

• 2 celery ribs, chopped
• 1 onion, large chopped
• 6 garlic cloves
• 3 tablespoons olive oil
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1 teaspoon salt
• 1/4 teaspoon pepper, to taste
• 1/4 teaspoon fresh ginger
• 6 slices lemon rind, zest amount of 1 inch x 1 inch thinly sliced and chopped
• 1/8 cup red wine or 2 tablespoons red wine vinegar

Directions

1. 1

   Presoak lentil 2 hours and rinse or directly boil.

2. 2

   Bring to boil water and add green lentil and cook vigorously for 10 minutes; add red lentil and cook 5 minutes drain and rinse (optional or just add stock if you did not use a huge amount of water).

3. 3

   Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.

4. 4

   Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.

5. 5

   Add wine and deglaze pan; add tomatoes and lemon rind.

6. 6

   Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.