Ingredients:
3 carrots
3 celery stalks
1 small onion
1 garlic clove
1 teaspoon grated ginger
1 cup lentils (I usually use red or brown)
1 quart chicken stock
Salt and pepper to taste
Juice on 1/2 lemon
Parmesan cheese and sourdough bread for serving.
Method:
Heat a medium pot to medium heat. I am very obsessed with these Smithey cast iron dutch ovens. They are extremely well made and so beautiful! Drizzle in enough olive oil to coat the bottom. Dice the carrots, celery and onion and add them to the pot with salt and pepper. Cook until tender, about 5 minutes. Add the garlic and ginger and sauté for one minute.
Add the lentils and chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes. Taste for salt and pepper, then add the lemon juice. Serve with crusty bread for scooping and Parmesan cheese.
*try to use the highest quality chicken stock/bone broth for this. There isn’t a lot going on in the soup so each ingredient matters! I’ve been making my own and it’s SO easy and flavorful. I highly suggest trying it!
*I often use the frozen Dorot ginger and garlic cubes from Trader Joe’s when I don’t have time for fresh