Golden Lentil Soup
Author: 
 
Ingredients
  • 3 tablespoons olive oil
  • 6 celery stalks, cut into ½-inch pieces – I cut mine smaller.
  • 3 carrots, peeled and cut into ½-inch pieces – I cut mine smaller.
  • 2 onions, chopped
  • 1 pound dried red lentils
  • ¼ cup long-grain white rice
  • 12 cups water
  • 1 tablespoon lemon pepper
  • 1 tablespoon seasoned salt
  • 2 teaspoons salt, plus more to taste
  • 1½ teaspoons ground black pepper, plus more to taste
  • ½ teaspoon ground cumin (optional)
  • ¼ cup fresh lemon juice
  • Italian parsley sprigs, for garnish
Instructions
  1. Mise en place ~ Gather Ingredients
  2. Heat the oil in a stockpot that will hold over 16 cups, over medium-high heat.
  3. Add the celery, carrots, and onions – also known as mirepoix.
  4. Sauté about 10 minutes or until the mirepoix is soft and fragrant.
  5. Stir in the lentils and rice and 12 cups water.
  6. Cover and bring to a boil; reduce to simmer.
  7. Cover and simmer until the lentils are very soft, stirring occasionally, about 25 minutes. They will become golden and almost look puréed.
  8. Stir in the lemon pepper, seasoned salt, salt, black pepper, and cumin.
  9. Simmer uncovered until the flavors blend, the lentils have fallen apart, and the mixture thickens slightly, stirring occasionally, about 20 minutes.
  10. Stir in the lemon juice.
  11. Taste and adjust seasoning - this is an important step.
  12. Ladle the soup into bowls. Garnish with Italian parsley sprigs.
Notes
COOK'S NOTES: As the red lentils cook, they turn golden. They will look like puréed. You can find red lentils in most of your Middle Eastern Markets and health foods stores, and some supermarkets.

As an alternative or variation to the soup, melt 2 tablespoons of butter in a heavy small saucepan until it begins to foam, then stir in a teaspoon or so of dried mint. Pour the mint mixture into the lentil soup just before serving. It is delicious!

Be careful with the cumin; some people are allergic to it. It also lends very strong flavor and assertive taste, so add it a little at a time, tasting as you go.

You may also want to adjust the pepper since some commented that they thought it is too much. Please feel free to adjust per your personal taste.

The soup keeps well in the refrigerator for 3 days, or frozen. It actually becomes more flavorful if it's prepared a day in advance and refrigerated.

Rewarm it over medium heat, adding more water to thin it to a desired consistency.

Serves 10 to 12
Recipe by Make Mine Lemon at https://www.makeminelemon.com/golden-lentil-soup/