Lemon Parsley Lentil Soup
Lemon Parsley Lentil Soup
Submitted by Limonata, Holland, MI
Soups and Breads
Ingredients
1 1/2 cup Spanish Pardina or other lentils
- 8 cups vegetable or chicken stock
- 3-4 green scallion onions, finely chopped
- 1 generous bunch of parsley, coarsely chopped
- 1 teaspoon fresh lemon juice
- 1 cup Parmesan, coarsely grated
- sea salt and pepper, to taste
Directions
- Heat stock on high, bringing it to a boil. Add lentils and reduce heat to low, cover, and simmer. Cook for 30-40 minutes.
Chop scallions and parsley, juice lemon and grate Parmesan. Remove soup from heat and add scallions, parsley, and lemon juice a few minutes before serving. Salt and pepper to taste. Ladle into individual bowls, garnish with Fustini’s Select olive oil and grated Parmesan.
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